The Cream of Potatoes, Leeks, and Jerusalem Artichokes is a true treat, really delicious, and the taste of the Jerusalem artichokes slightly contrasts the sweetness of the potato, making it truly irresistible.
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Here you’ll find links to other cream soup recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
Ingredients
- 6.35 oz Jerusalem artichokes (to clean)
- 1.1 lbs potatoes (to clean)
- 7.76 oz leek
- 4.23 cups water
- 2 tsps fine salt
- 2 pinches nutmeg (ground)
- 1 tbsp olive oil
- to taste black pepper (ground, optional)
Steps
Wash and clean the Jerusalem artichokes and leek, peel the potatoes and cut them into quarters or more parts depending on their size. Now put a liter of water in a pot, add the vegetables, salt, and ground nutmeg. Cover with the lid and boil for about an hour.
Once the vegetables are cooked, blend everything with an immersion blender.
You should obtain a cream that is neither too liquid nor too dense.
Serve the dish with croutons or toasted bread cut into cubes and finish with a drizzle of olive oil. If you like, you can add ground black pepper.
Tips, Suggestions
The Cream of Potatoes, Leeks, and Jerusalem Artichokes is a treat on cold winter evenings.
If you like cream soups, here is the link for other variations:
Fennel, Carrot, and Potato Cream
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