Jerusalem Artichoke and Potato Soup

Jerusalem Artichoke and Potato Soup


5 people made this

About this recipe: Jerusalem artichokes, potatoes, garlic and onion combine for a quick and easy soup that you can refine with cream or creme fraiche just before serving. If you skip the cream and use margarine and veg stock, this soup becomes vegan.


Serves: 4 

  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 300g potatoes, peeled and diced
  • 200g Jerusalem artichokes, peeled and diced
  • 1L vegetable or chicken stock
  • salt and freshly ground black pepper to taste
  • grated nutmeg to taste

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Heat oil and butter in a saucepan and fry onion and garlic for 5 minutes until transparent.
  2. Add potatoes and Jerusalem artichokes and fry for 3 minutes while stirring. Add stock and reduce temperature. Cook with the lid on for 20 minutes until the vegetables are nice and soft.
  3. Puree soup. If it is too thick, add more water or stock. Season with salt, pepper and nutmeg.

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