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. Source: EatingWell Magazine, Soup Cookbook

Annie Peterson


Ingredient Checklist


Instructions Checklist
  • 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.

  • Puree soup with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.) Stir in half-and-half and thyme.

  • Meanwhile, preheat oven to 425 degrees 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.

  • 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 Facts

199 calories; 8.4 g total fat; 2.2 g saturated fat; 5 mg cholesterol; 364 mg sodium. 482 mg potassium; 25 g carbohydrates; 2.5 g fiber; 6 g sugar; 7.4 g protein; 258 IU vitamin a iu; 6 mg vitamin c; 23 mcg folate; 71 mg calcium; 3 mg iron; 33 mg magnesium;