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Heat oil in large soup pot over high. Add sunchokes, potatoes, and onion. Sauté 10 minutes, stirring occasionally. Add garlic and optional chili flakes, and continue cooking until vegetables are lightly browned. Add water or stock, bay leaves, and 1 teaspoon sea salt. Bring mixture to boil, then reduce heat to low. When soup settles into a simmer, cover and cook 20 to 30 minutes, until potatoes and sunchokes are tender.
Remove bay leaves and then process 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 seasoning. Add sea salt and pepper, as desired. Serve garnished with scallion and potato chips, if desired.