Jerusalem Artichoke Soup with Garlic and Bacon

Jerusalem Artichoke Soup from Sippity Sup

Jerusalem artichokes or sunchokes aren’t really artichokes, they’re a root. Combined with onion, fennel, leeks, and potatoes they make a hearty soup flavored with bacon and garlic. Jerusalem Artichoke Soup with Garlic and Bacon.

Jerusalem Artichoke Soup with Garlic and Bacon 

Print This Recipe Total time Yield 6Source Daniel BouludPublished
Jerusalem Artichoke Soup from Sippity Sup


  • 2 tablespoon unsalted butter
  • 3 slice extra thick bacon
  • 1 large onion peeled, trimmed, and thinnly sliced
  • 1 medium fennel bulb thinly sliced
  • 1 medium leek white and light green parts only, halved lengthwise, washed, and thinly sliced
  • 1 celery stalk peeled, trimmed, and thinly sliced
  • 3 clove garlic peeled and chopped
  • 1 ½ pound Jerusalem artichokes (sunchokes) scrubbed and cut into ¼‑inch-thick slices
  • ½ teaspoon dried sage leaves crumbled
  • ½ teaspoon dried thyme leaves
  • 1 bay leaf
  • 2 quart chicken stock
  • 1 medium potato peeled and chopped
  • 1 cup water or as needed, optional


Melt the butter in a Dutch oven over medium heat. Add the bacon and cook, turning occasionally, until it begins to crisp, about 8 minutes. Remove the bacon and roughly chop it; set it aside until serving time.

Add the onion, fennel, leeks, celery, garlic, sage, thyme, bay leaf, ½ teaspoon salt and ¼ teaspoon pepper to the fat in the Dutch oven. Cook, stirring occasionally for 5 minutes. Add the Jerusalem artichokes and cook for 15 to 20 minutes more, stirring occasionally.

Pour in the stock, add the potatoes and the remaining 1 teaspoon salt, and bring the mixture to the boil. Lower the heat to a simmer and cook, uncovered, about 30 minutes. Remove the bay leaf and discard it. 

Using a blender, hand-held immersion blender, or a food processor, and working in batches, puree the soup until it is very smooth. You may need to add a bit of water to achieve desired consistency. Adjust seasoning as needed.

Rewarm the soup and ladle the soup into warm bowls. Top each serving with some of the reserved bacon.