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Leek and Jerusalem artichoke soup

Name: Leek and Jerusalem artichoke soup
Prep time: 27 min
Cook time: 24 min
Total time: 51 min
Yield: 4 people
Cuisine: French
Ingredients: 1 onion; 500 g Jerusalem artichokes; 3 tablespoons olive oil; 500 g leek; 1 litre water; 1 chicken stock cube; 1 slice cured ham; Salt; Pepper

Jerusalem artichoke and leek is a much rarer combination than the classic potato and leek, but it works rather well, as you will see in this recipe.

51 K 4.5/5 (2 reviews)523512

Duration

55 min.

Difficulty

Easy

Last modified on: November 2^nd 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 1 onion
2 500 g Jerusalem artichokes
3 3 tablespoons olive oil
4 500 g leek
5 1 litre water
6 1 chicken stock cube
7 1 slice cured ham (optional)
8 Salt
9 Pepper
Total weight: 2,180 grams

Times for this recipe

Preparation

30 min.

Cooking

25 min.

All in all

55 min.

Preparation 30 min.

Cooking 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 15 min.

Leek and Jerusalem artichoke soup : Step 1

Prepare 1 onion and slice.

Peel and rinse 500 g Jerusalem artichokes and slice into thinnish rounds.

Set aside.

Step 2 - ⌛ 10 min.

Leek and Jerusalem artichoke soup : Step 2

Prepare 500 g leek and slice thinly.

Step 3 - ⌛ 2 min.

Leek and Jerusalem artichoke soup : Step 3

Pour 3 tablespoons olive oil into a large pan on medium heat. When good and hot add the sliced onion.

Salt, pepper and cook for 1 or 2 minutes without colouring.

Step 4 - ⌛ 3 min.

Leek and Jerusalem artichoke soup : Step 4

Add the sliced artichokes, mix well and leave to cook gently for 2 or 3 minutes.

Step 5 - ⌛ 15 min.

Leek and Jerusalem artichoke soup : Step 5

Add 1 litre water, 1 chicken stock cube, then salt and pepper lightly.

Leave to simmer uncovered until the artichokes are soft.

Step 6 - ⌛ 4 min.

Leek and Jerusalem artichoke soup : Step 6

Then add the leeks and cook for 3 or 4 minutes just until tender.

Step 7 - ⌛ 2 min.

Leek and Jerusalem artichoke soup : Step 7

Finish by blending the soup.

Step 8

Check the seasoning and your soup is ready. Serve as it is or garnished with morsels of lightly fried ham.

Remarks

The vegetables are cooked in two stages: the Jerusalem artichokes are simmered on their own first, as they take much longer to cook than the leeks. This allows us to cook the leeks until just done and keep their lovely green colour in the finished soup.

Keeping: Several days in the fridge, covered with plastic film.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	1 g RDI=2 %	6 g RDI=2 %	2 g RDI=3 %	46 kcal RDI=2 %	191 kJ RDI=2 %
Per person	5 g RDI=8 %	33 g RDI=13 %	10 g RDI=14 %	248 kcal RDI=12 %	1,040 kJ RDI=12 %
Whole recipe	22 g RDI=33 %	134 g RDI=50 %	41 g RDI=57 %	993 kcal RDI=50 %	4,159 kJ RDI=50 %