US: potato leek & Jerusalem artichoke soup | table&spoon

Ingredients

• 3 large leeks, trimmed, halved, cleaned and sliced in ¼ inch slices
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 5 cups chicken stock
• 1 1/2 pounds Yukon gold potatoes, peeled and diced into 1/2-inch pieces
• 1/2 pound (8 ounces) Jerusalem artichokes (sun chokes), peeled and diced into 1/2-inch pieces
• 1/2 teaspoon kosher salt, plus more to taste
• 1 bay leaf
• 2 sprigs fresh thyme (or 1/2 teaspoon of dried thyme)
• 1/4 cup chopped fresh chives
• freshly cracked black pepper to taste
• about 1/4 cup heavy cream, to make soup more creamy
• drizzle of olive oil or truffle oil to finish