Sunchoke Bisque


  • 1 pound Yukon Gold potato, peeled and chopped
  • 2 leeks, washed and cut up (no greens)
  • 1/2 Spanish onion, peeled and chopped
  • 1/4 pound butter
  • 4 quarts chicken stock
  • 3/4 pound sunchokes (also known as Jerusalem artichokes), peeled and chopped


  1. Melt the butter.
  2. Add onions & leeks, cook until translucent.
  3. Add all remaining ingredients and cook until soft.
  4. Blend, but be careful not to overblend.
  5. Strain, hold as a base and reheat.
  6. Add hot light cream to thin.
  7. Season with salt and white pepper.

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