Cream of Jerusalem Artichoke, Leek and Potato Soup

Ingredients

• 1 pound Jerusalem artichokes (, aka sunchokes, peeled and cut into chunks)
• 1 pound potatoes (, peeled and cut into chunks)
• 4 cups chicken or vegetable broth (, vegetarian: use vegetable)
• 1/2 teaspoon dried marjoram
• 1 teaspoon chicken or vegetable broth granules
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons butter
• 1 large leek (, sliced, thoroughly rinsed in a colander and drained)
• 1 yellow onion (, chopped)
• 1 clove garlic (, minced)
• 2 tablespoons all-purpose flour
• 1 cup heavy cream

Instructions

1. 1

   Place the Jerusalem artichokes and potatoes in a stock pot with the broth, marjoram, salt and pepper and boil, covered, for 10 minutes.In the meantime, melt the butter over medium-high heat and saute the onions, garlic and leek until softened, 5-7 minutes. Stir in the flour and cook for another 2 minutes.Add the leek mixture to the pot and return everything to a boil. Reduce the heat to medium, cover, and simmer for 25 minutes or until the Jerusalem artichokes and potatoes are soft. Use an immersion blender or transfer to a stand blender to puree the soup to the desired consistency. Add the heavy cream and blend until combined (if using a stand blender return the pureed soup to the pot and stir in the cream). Heat through. Add salt and pepper to taste.