Ingredients:
1 lb jerusalem artichoke, peeled and cubed
1 lb yukon gold potato, washed and cubed
2 leeks, halved, rinsed and sliced
1 small yellow onion, diced
2 garlic cloves, minced
1 1/2 teaspoons sea salt
1 teaspoon cracked black pepper
1/2 cup cream
1.5 (50 ounce) containers chicken broth
1 tablespoon olive oil
5 ounces baby spinach leaves
1 lb yukon gold potato, washed and cubed
2 leeks, halved, rinsed and sliced
1 small yellow onion, diced
2 garlic cloves, minced
1 1/2 teaspoons sea salt
1 teaspoon cracked black pepper
1/2 cup cream
1.5 (50 ounce) containers chicken broth
1 tablespoon olive oil
5 ounces baby spinach leaves
Directions:
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.
