Jerusalem Artichoke and Potato Soup

2 Reviews
100% would make this recipe again

The Jerusalem artichoke has nothing to do with either Jerusalem or artichokes. It is a North American sunflower with an edible, lumpy, brown-skinned tuber that looks somewhat like a gingerroot. Its name derives from the Italian word for sunflower, «girasole», mispronunced in English. Because of its confusing name, modern-day growers have begun to also call it a «sunchoke». Its taste is indeed similar to an artichoke and it is a good source of iron.

Preparation : 10 min Cooking : 20 min
150 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly


1 1/2 leeks, thinly sliced 460 g
3 jerusalem artichokes, peeled and cut into pieces 220 g
2 potatoes, peeled and cut into pieces 400 g
3 1/2 cups chicken broth 900 mL
1 clove garlic, minced
1/2 tsp gingerroot, finely grated 2 g
3 tbsp soy beverage, unsweetened, fortified 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 green onions/scallions, thinly sliced [optional]

Before you start

A blender or food processor will be very useful for this recipe.


  1. Prepare the leeks, Jerusalem artichokes, and potatoes. Thinly slice the white and pale green parts of the leeks. Peel the potatoes and Jerusalem artichokes then cut them coarsely into 1 cm pieces.
  2. Bring the broth to a boil in a pot. Add the vegetables. Mince the garlic, grate the ginger then add them to the pot. Cover and simmer until the vegetables are soft, about 20 min.
  3. Let the soup cool down, then purée it until smooth. Add the soy milk, salt, and pepper. If the soup is too thick, it may be thinned with additional broth.
  4. Garnish with the sliced green onions then serve into bowls.


The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.

Nutrition Facts Table

per 1 serving (360g)


% Daily Value




1 g

1 %

Saturated 0.1 g
+ Trans 0 g

1 %


0 mg


590 mg

25 %


32 g

11 %


3 g

13 %


6 g

Net Carbs

29 g


4 g

Vitamin A

17 %

Vitamin C

23 %


6 %


20 %


This recipe is :
Excellent source of  :
Potassium, Vitamin K
Good source of  :
Folacin, Iron, Magnesium, Manganese, Vitamin A, Vitamin B1, Vitamin B6
Source of  :
Calcium, Copper, Fibre, Niacin, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin C, Vitamin E
Low  :
Free  :
Added Sugar, Cholesterol, Saturated Fat, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 2 ½

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Members' Reviews

2 Reviews (2 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | Potato | Soups | Low Saturated Fat | High Iron | Kosher | Low Cholesterol | Low Fat | Halal