Jerusalem Artichoke-Potato Soup with Crispy Croutons

Jerusalem Artichoke-Potato Soup with Crispy Croutons

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From: EatingWell Magazine, Soup Cookbook

With just the tiniest touch of half-and-half, this healthy potato soup recipe is incredibly creamy and rich-tasting—in large part due to the addition of Jerusalem artichokes. Serve as a starter before a fall or winter dinner alongside a hearty green salad.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large leek or 2 small leeks, cleaned and thinly sliced
  • 3 cloves garlic, minced
  • 5 cups reduced-sodium chicken or vegetable broth
  • 1 pound Jerusalem artichokes, peeled and chopped
  • 8 ounces Yukon Gold potatoes, peeled and diced
  • ¾ teaspoon salt
  • ½ cup half-and-half
  • 2 teaspoons fresh thyme leaves, plus more for garnish
  • 3 cups cubed whole-wheat bread
  • ½ teaspoon garlic powder
  • ½ teaspoon ground pepper


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  1. Heat 1 tablespoon oil in a large saucepan or pot over medium heat. Add leek and cook, stirring, until softened, about 5 minutes. Stir in garlic. Cook 1 minute more. Add broth, Jerusalem artichokes, potatoes and salt; bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
  2. Puree soup with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.) Stir in half-and-half and thyme.
  3. Meanwhile, preheat oven to 425°F. Place bread cubes on a baking sheet. Drizzle with the remaining 2 tablespoons oil, then sprinkle with garlic powder and pepper; toss to coat. Bake, stirring once halfway through, until browned and crisp, 15 to 20 minutes.
  4. Serve the soup topped with the croutons and thyme leaves, if desired.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 199 calories; 8 g fat(2 g sat); 3 g fiber; 25 g carbohydrates; 7 g protein; 23 mcg folate; 5 mg cholesterol; 6 g sugars; 258 IU vitamin A; 6 mg vitamin C; 71 mg calcium; 3 mg iron; 364 mg sodium; 482 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ vegetable, 1 starch

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