Jerusalem Artichoke Soup with Bacon Recipe

Jerusalem Artichoke Soup with Bacon Recipe

Prep time: 10 minutes — Cook time: 30 minutesTotal time: 40 minutes — Serving: 2 people



Easy recipe for the best Jerusalem artichoke soup with crispy bacon. It is a mild soup that’s perfect for dinner, appetizer, or even as a New Year’s starter dish. Serve with fresh parsley on top - it tastes wonderful with the crispy bacon.



1.5 tablespoon vegetable oil

8.82 oz (250 g) Jerusalem artichokes

1.5 yellow/white onion

7.5 oz (212g ) potato

1.7 cups (4 dl) water

1 vegetable bouillon cube

0.5 teaspoon ground nutmeg

0.55 cups (1.3 dl) cooking cream

1 teaspoon lemon juice



5.29 oz (150 g) bacon dice

0.5 bundle fresh parsley



  1. Peel potatoes, onion, and Jerusalem artichokes.
  2. Grab your favorite KUMA kitchen knife and slice vegetables into smaller pieces.
  3. Heat up a pot with oil or butter and add the veggies.
  4. Sauté for 4-5 minutes. Then add water and crumble in bouillon cube. Let it all simmer on low-medium heat until vegetables are soft.
  5. Use a hand blender or another blending device to blend veggies and water into a soup until smooth and no lumps. Then add cream, nutmeg, lemon juice, and taste with salt and pepper.
  6. Let soup simmer on low heat while you make the toppings.
  7. Heat up a dry pan (no grease) to medium-high heat and add bacon dice. Stir from time to time and cook until golden and crispy.
  8. Line a plate with paper towel and place finished bacon here to degrease.
  9. Grab your razor sharp KUMA knife and chop parsley finely.
  10. 10.Serve your soup in bowls with crispy bacon dice and fresh parsley on top. If you want another crispy element, add some chips as well (we used artichoke chips but potato chips are good too).


Recipe for Jerusalem artichoke soup with crispy bacon

Jerusalem artichoke soup with bacon, potato, Jerusalem artichokes is one of our favorite soups to make. It is so easy and creamy, and it tastes amazing with the crispy bacon on to and fresh parsley on top. This recipe for potato-Jerusalem artichoke soup is also super simple because only a few ingredients are needed. Serve it for dinner, lunch, or as an appetizer - it works for it all. We recommend making it with some warm bread on the side like a baguette.

Soup as a starter / appetizer

We often get Jerusalem artichoke soup on New Year’s Eve as a starter meal because it is so mild and creamy, and everyone loves it. We used to have lobster soup as our starter but there is always someone who doesn’t like that, so we switched things up with this Jerusalem artichoke soup. Everyone loves this one! We pretty much know the recipe by heart now because we’ve made it so many times. When we need inspiration for dinner or are just tired and want something easy, this soup is always a simple, easy, and affordable go-to meal.

Potato-Jerusalem artichoke soup

The combination of both Jerusalem artichokes and potatoes in this recipe result in a super creamy and delicious soup. You can blend it with a hand blender, a food processor or inside a regular blender. As long as you end up with a smooth and consistent soup with no lumps you’re good to go!

We like to top it off with bacon, fresh parsley and sometimes potato chips or Jerusalem artichoke chips. We do leave out the chips most times, but if you want it extra fancy, they are a nice touch. We make our own Jerusalem artichoke chips by cutting it into thin slices with a sharp KUMA kitchen knife and then fry it in oil until golden crispy. It’s that easy!


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