Creamy Jerusalem Artichoke & Leek Soup

1. 1
   prep · ~10 min

   Prep the Jerusalem artichokes and leeks.

   1.Scrub the Jerusalem artichokes well under running water to remove any grit. Roughly chop into 1-inch pieces, no need to peel.

   2.Trim the dark green tops and root ends from the leeks. Slice the white and light green parts in half lengthwise, then thinly slice into half-moons.

   3.Peel and dice the potato into 1-inch cubes.

   TIPJerusalem artichokes discolor quickly after cutting. Drop them into a bowl of water with a squeeze of lemon if prepping ahead.
2. 2
   saute · ~10 min

   Sweat the leeks and garlic.

   1.Heat olive oil in a Dutch oven over medium-low heat.

   2.Add sliced leeks and a pinch of salt. Cook gently, stirring occasionally, until softened but not browned, about 8 minutes.

   3.Add minced garlic and cook for 1 minute until fragrant.

   TIPKeep the heat gentle — leeks should sweat and soften, not fry. Browning them will add bitterness to the finished soup.
3. 3
   simmer · ~20 min

   Simmer the soup until tender.

   1.Add the Jerusalem artichokes, diced potato, thyme sprigs, remaining salt, and water to the pot.

   2.Bring to a boil over high heat, then reduce heat to maintain a gentle simmer.

   3.Cover partially and cook for 20 minutes, or until the Jerusalem artichokes and potato are very tender when pierced with a knife.
4. 4
   mix · ~3 min

   Blend the soup until silky smooth.

   1.Remove the thyme sprigs from the pot and discard.

   2.Using an immersion blender, purée the soup directly in the pot until completely smooth and velvety.

   3.If using a countertop blender, work in batches and vent the lid to allow steam to escape.

   TIPFor the smoothest texture, blend longer than you think you need — a full 2-3 minutes. If it feels too thick, add a splash of hot water to loosen.
5. 5
   serve · ~1 min

   Finish with lemon and pepper, then serve.

   1.Stir in the lemon juice and season with freshly ground black pepper. Taste and adjust salt if needed.

   2.Ladle into warm bowls and garnish with chopped chives.

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