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


Recipe Summary test

1 hr


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

1 cup
199 calories; protein 7.4g; carbohydrates 25g; dietary fiber 2.5g; sugars 6.1g; fat 8.4g; saturated fat 2.2g; cholesterol 5.3mg; vitamin a iu 257.9IU; vitamin c 5.7mg; folate 23.3mcg; calcium 70.7mg; iron 2.5mg; magnesium 33.4mg; potassium 482.4mg; sodium 364.3mg; thiamin 0.2mg.

1 1/2 fat, 1 1/2 vegetable, 1 starch