1/4 cup fruity olive oil
1 pound sunchokes (also called Jerusalem artichokes), scrubbed and chopped
2 small waxy potatoes (such as Yukon Gold, red or new potatoes), scrubbed and chopped
1 medium yellow onion, chopped
3-5 cloves garlic, chopped
Pinch dried red chili flakes
6 cups water, vegetable stock, or chicken stock
2 bay leaves
Salt
Pepper
- For a sweeter flavor profile: a dash of nutmeg and drizzle of olive oil
- For a spicier flavor profile: a drizzle of chili oil and or a pinch of dried chili flakes
- For a hearty topping: bread crumbs and a few grates of Parmesan cheese
- For a fresh topping: chopped arugula or baby kale
Heat the oil in a large soup pot over high. Add the sunchokes, potatoes, and onion. Sauté about 10 minutes, stirring occasionally. Add the garlic and optional chili flakes, and continue cooking until the vegetables are lightly browned. Add the water or stock, the bay leaves, and 1 teaspoon salt. Bring the mixture to a boil then lower the heat to low. When soup settles into a simmer, cover and cook until the potatoes and sunchokes are tender, 20 to 30 minutes.
Remove the bay leaves and then process the soup either with an immersion blender, or in a blender in small batches (filling no more than a third of the container), until smooth. Check for seasoning. Add salt and pepper, as desired.
Garnish and serve.