Jerusalem Artichoke and Garlic Soup

|Here is a very simple soup that will come together in about 30 minutes. The combination of Jerusalem artichokes and potatoes gives a very earthy and nutty flavor that is very comforting in cold weather. The recipe gives a variety of topping options that can take this relatively blank slate and turn it into something quite unique.|jereusalem artichoke|60 ml fruity olive oil450 g Jerusalem artichokes scrubbed and chopped2 small waxy potatoes (such as Yukon Gold red or new potatoes) scrubbed and chopped1 medium onion chopped3 to 5 cloves garlic choppedPinch dried chili flakes1.4 L water vegetable or chicken stock2 bay leavesSaltPepper|Heat the oil in a large soup pot over high. Add the artichokes potatoes and onion. Sauté about 10 minutes stirring occasionally. Add the garlic and optional chili flakes and continue cooking until the vegetables are lightly browned. Add the water or stock the bay leaves and 1 teaspoon salt. Bring the mixture to a boil then lower the heat to low. When soup settles into a simmer cover and cook until the potatoes and sunchokes are tender 20 to 30 minutes.Remove the bay leaves and then process the 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 for seasoning. Add salt and pepper as desired.Garnish and serve.|10.00 minutes|8|The Kitchn