Low-Calorie • Vegetarian

Active 35 min

Total 1 hr

Jerusalem Artichoke-Potato Soup with Crispy Croutons

Jerusalem artichokes—also known as sunchokes—are the knobby tuber roots of sunflowers. They have a delicate chestnut-like flavor and a starchy texture, making them a perfect partner for potatoes in this soup. Serve as a starter before a fall or winter dinner alongside a hearty green salad.

• 3 tablespoons extra-virgin olive oil, divided
• 1 large leek or 2 small leeks, cleaned and thinly sliced (see Tip)
• 3 cloves garlic, minced
• 5 cups low-sodium chicken broth or vegetable broth
• 1 pound Jerusalem artichokes, peeled and chopped
• 8 ounces Yukon Gold potatoes, peeled and diced
• ¾ teaspoon salt
• ½ cup half-and-half
• 2 teaspoons fresh thyme leaves, plus more for garnish
• 3 cups cubed whole-wheat bread
• ½ teaspoon garlic powder
• ½ teaspoon ground pepper

1. Heat 1 tablespoon oil in a large pot over medium heat. Add leek and cook, stirring, until softened, about 5 minutes. Stir in garlic. Cook 1 minute more. Add broth, Jerusalem artichokes, potatoes and salt; bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.

2. Puree the soup with an immersion blender until smooth. (Or transfer the soup to a blender and blend until smooth. Use caution when blending hot liquids.) Stir in half-and-half and thyme.

3. Meanwhile, preheat oven to 425°F. Place bread cubes on a baking sheet. Drizzle with the remaining 2 tablespoons oil, then sprinkle with garlic powder and pepper; toss to coat. Bake, stirring once halfway through, until browned and crisp, 15 to 20 minutes.

4. Serve the soup topped with the croutons and more thyme, if desired.

Serves 8: about 1 cup each

Calories 199 | Fat 8g (sat 2g) | Cholesterol 5mg | Carbs 25g | Total sugars 6g (added 1g) | Protein 7g | Fiber 3g | Sodium 364mg | Potassium 482mg.