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Sunchoke Soup

Sunchoke SoupChef Helenda del Pesco's sunchoke soup. (Photo: Cierra Martin/Crop Trust)

By Chef Helena del Pesco

20 October 2022

This delicious sunchoke soup by Chef Helena del Pesco will warm even the coldest of days.



1/4 cup unsalted butter

8 leeks, white and light green parts only, cleaned and sliced

2 medium russet potatoes, peeled and thinly sliced

5 pounds sunchokes (also called Jerusalem artichoke), scrubbed very clean

1 tablespoon coarse salt

6 cups chicken broth

1 cup heavy cream

Pinch of freshly grated nutmeg

Freshly ground white peppercorns

Fried sunchoke chips and pomegranate seeds for garnish



Melt butter in a large saucepan over medium heat. Add leeks and cook, stirring, until soft, about 10 minutes. Add potatoes, sunchokes, salt, and broth; simmer until potatoes are tender, about 30 minutes.

Transfer mixture to the jar of a powerful blender; blend until smooth. Add heavy cream and nutmeg; season with white pepper.

Return to stove and gently heat over medium-high heat until warmed through. Serve garnished with sunchoke chips and pomegranate.

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