Cream of Jerusalem Artichoke/Sunchoke Soup Recipe

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Cream of Jerusalem Artichoke/Sunchoke Soup
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  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. About 5 minutes.
  3. Add Jerusalem artichokes and potatoes and cook for 5 minutes.
  4. Add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil.
  5. Cook 15-20 minutes, or until Jerusalem artichokes and potatoes are tender.
  6. Reduce heat to low. Using a stick blender, or by transferring to a blender, puree soup until smooth.
  7. Stir in cream.
  8. In warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 199.69 Kcal (836 kJ)
Calories from fat 54.52 Kcal
% Daily Value*
Total Fat 6.06g 9%
Cholesterol 7.46mg 2%
Sodium 644.85mg 27%
Potassium 882.8mg 19%
Total Carbs 33.87g 11%
Sugars 9.51g 38%
Dietary Fiber 3.68g 15%
Protein 5.15g 10%
Vitamin C 28mg 47%
Iron 64.9mg 360%
Calcium 89.9mg 9%
Amount Per 100 g
Calories 80.33 Kcal (336 kJ)
Calories from fat 21.93 Kcal
% Daily Value*
Total Fat 2.44g 9%
Cholesterol 3mg 2%
Sodium 259.4mg 27%
Potassium 355.12mg 19%
Total Carbs 13.62g 11%
Sugars 3.83g 38%
Dietary Fiber 1.48g 15%
Protein 2.07g 10%
Vitamin C 11.3mg 47%
Iron 26.1mg 360%
Calcium 36.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
  • 5

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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