Jerusalem Artichoke And Potato Soup

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15 min


1 h 20 min



Jerusalem Artichoke And Potato Soup

(Produced by Sun Ngo; Photography by Erik Putz; Food styling by Ashley Denton; Prop styling by Christine Hanlon)

This creamy artichoke and potato soup is brightened by an herbaceous crème fraîche. It's sure to warm you up as the weather gets colder.


  • 2 small Jerusalem artichokes , peeled and sliced 1/4 in. thick
  • 1/2 tbsp olive oil
  • 1/4 tsp salt


  • 2 tbsp butter
  • 5 shallots , thinly sliced
  • 1 1/2 tsp salt , divided
  • 2 large garlic cloves , crushed
  • 4 large Jerusalem artichokes , peeled and diced
  • 1 large potato , peeled and diced
  • 900-mL cartons chicken broth

Herb Crème Fraîche

  • 3/4 cup crème fraîche
  • 1/4 cup loosely packed finely chopped dill
  • 1/4 cup loosely packed finely chopped parsley
  • 1/4 cup loosely packed thinly sliced basil


  1. Position rack in centre of oven, then preheat to 400F.
  2. Chips: Toss sliced artichokes with oil and 1⁄4 tsp salt on a baking sheet. Season with pepper. Spread out in a single layer. Bake until artichokes are tender and golden, 10 to 15 min.
  3. Soup: Meanwhile, melt butter in a pot set over medium. Add shallots and 1 tsp salt. Cook, stirring, until shallots soften, 5 to 7 min. Add garlic and cook for 2 more min.
  4. Add diced artichokes and potato. Cook, stirring occasionally, 5 min. Add broth and remaining 1⁄2 tsp salt. Season with pepper. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until vegetables are tender, about 50 min.
  5. Using an immersion blender, blend soup until smooth. (You can also cool the soup slightly, then transfer it into a blender.)
  6. Crème fraîche: Stir crème fraîche with herbs and 1⁄4 cup water in a medium bowl until slightly runny.
  7. Divide soup among four bowls. Drizzle with crème fraîche and top with chips.