Jerusalem Artichoke-Potato Soup with Crispy Croutons
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.Advertisement
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.
1 1/2 fat, 1 1/2 vegetable, 1 starch