Sunchoke & Leek Chowder

1) Boil sunchokes until soft, this shouldn’t take more than 10 minutes. While you are doing this, do step 2.

2) Melt butter in a large dutch oven over medium heat then add shallots and leeks. Cook, stirring, until shallots are limp and just slightly brown.

3) Add sliced potatoes to saucepan. Over the top, pour in chicken broth so that the veggies are covered but only just. Continue cooking over medium heat until potatoes are tender (not long five or ten minutes).

4) Add sunchokes, drained, to the pot.

5) Using a potato masher, or moulix blender, mash and stir until desired consistency is reached. The sunchoke skins might slow you down a bit but they are fine in the soup, just be persistent. As you blend/mash, the soup thickens so turn down heat and stir frequently to prevent scorching on the bottom.

6) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

Final note: Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.