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Jerusalem Artichoke-Potato Soup with Crispy Croutons
“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.”
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
1Heat 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.
2Puree soup with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.) Stir in half-and-half and thyme.
3Meanwhile, 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.
4Serve 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.