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Jerusalem Artichoke-Potato Soup with Crispy Croutons

  • 35 m
  • 1 h
Annie Peterson
“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

    • 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

Directions

  • 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.
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