Cream of Jerusalem Artichoke/Sunchoke Soup

Ingredients

• 1 lb jerusalem artichoke
• peeled and cubed
• 1 lb yukon gold potato
• washed and cubed
• 2 leeks
• halved
• rinsed and sliced
• 1 small yellow onion
• diced
• 2 garlic cloves
• minced
• 1 12 teaspoons sea salt
• 1 teaspoon cracked black pepper
• 12 cup cream
• 1.5 (50 ounce) containers chicken broth
• 1 tablespoon olive oil
• 5 ounces baby spinach leaves

Instructions

1. In a large soup pot heat olive oil over medium high heat until the scent starts to bloom.
2. Add onions, leeks, and garlic to pot and cook, stirring occasionally, until softened.
3. About 5 minutes.
4. Add Jerusalem artichokes and potatoes and cook for 5 minutes.
5. Add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil.
6. Cook 15-20 minutes, or until Jerusalem artichokes and potatoes are tender.
7. Reduce heat to low.
8. Using a stick blender, or by transferring to a blender, puree soup until smooth.
9. Stir in cream.
10. In warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach.