Jerusalem Artichoke and Leek Soup


Jess and I have always loved leek-and-potato soup, so I tried to create a low-carb version.  I actually think it came out better than the original – sweet, rustic, and delicious.

Jerusalem artichoke, also called sunchoke, is a root vegetable with a potato-like texture.  Although not low in carbohydrates, Jerusalem artichokes are generally a better choice for diabetics than potatoes, since the tubers store the carbohydrate inulin* (not to be confused with insulin) instead of starch.  Inulin isn’t broken down in the digestive tract, which means it has only a small impact on blood sugar.


(15 votes, average: 4.60 out of 5)
Jerusalem Artichoke and Leek Soup


  • 2 pounds Jerusalem artichoke, peeled and sliced.
  • 3 medium leeks (white & light green parts only) sliced
  • 2 garlic cloves, minced
  • 1 medium onion, minced
  • 1 celery stalk, chopped
  • 1/4 cup thyme leaves
  • 1/2 cup olive oil
  • 1 cup light cream
  • Salt & pepper to taste


  1. Heat the oil in a large pot over a high flame. Add the onion, celery and leek and cook for 7 minutes while stirring. Add the Jerusalem artichoke, thyme and garlic and cook for another 7 minutes, and stir. Add 8 cups of water, bring to a boil, then lower flame and let it cook for 30 minutes. Make sure the Jerusalem artichoke is soft and remove from heat.
  2. Puree the contents of the pot using a hand blender until smooth, add salt and pepper, and return to the stove. Bring the soup to a boil, lower the flame and allow it to cook for 15 minutes.
  3. Stir in the cream, salt and pepper and continue cooking for a several minutes without letting the soup boil.
  4. Serve hot.

Yield: 8


*For some, inulin is not well digested and may lead to flatulence or gastric pain.

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11 years ago

No need in the cream. Instead- add a piece of smoked beef for simmering.

Michael Aviad
12 years ago

This is soooo good. I tried it and it’s absolutely amazing.

Jessica Apple
12 years ago

Mike- this is the best soup you’ve ever made!

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