Jerusalem artichokes are also called sunchokes. They look like knobby potatoes crossed with ginger root. They have a mild artichoke flavor. This soup is so easy and so tasty!

Ingredients

Instructions

1. Sautee onions and leeks for a few minutes until soft.
2. Add potato and Jerusalem artichokes and cook for a few minutes more.
3. Add broth to cover ingredients and bring to a boil. Reduce heat, cover, and simmer for about 15-20 minutes, until vegetables are tender.
4. Puree soup in blender.
5. Garnish with dollop of creme fraiche and chives, if desired.