30 Min

• 1-2 Leeks, trimmed, halved lengthwise, washed and sliced into thin rounds
• 12 oz Sunchokes, peeled and cut into 1-inch pieces
• 1 Tbsp Unsalted Butter
• 1 clove Garlic, chopped
• 2 cups Chicken or Vegetable Broth
• ½ tsp Sea Salt
• ¼ tsp Freshly Cracked Black Pepper
• 1½ tsp White Wine Vinegar
• 1 Bay leaf (optional)
• Croutons, for serving (optional)

Melt butter in soup pot on stove over medium heat. Add leeks, garlic, sea salt, and pepper and sauté 5 minutes, until leek pieces are softened and translucent. Add sunchokes, broth, and bay leaf.

Bring soup to simmer, turn heat to low, and cover pot. Simmer 10 minutes, until sunchokes are fork tender. When cooked, discard bay leaf and use immersion blender to purée soup until smooth. Blend in vinegar, then taste and add sea salt, if needed. You may also thin out soup with extra broth or water if too thick for your liking.

Top with toasted croutons, if desired.