Name: Cream of Jerusalem artichoke soup with bacon
Prep time: 30 min
Cook time: 30 min
Yield: 4 people
Cuisine: France
Ingredients: 700 g ofJerusalem artichokes; 400 g ofpotatoes; 10 cl ofcrème fraîche; 8 slices ofbacon (not too thick); olive oil; salt, pepper

Cream of Jerusalem artichoke soup with bacon

appetizers creamy soups and clear soups gourmet cuisine heirloom vegetables

Updated on 26 November 2025 by

babaorum

6 reviews 4.6 : Very good

Level

Easy

Preparation

30 minutes

Cooking

30 minutes

Here is my recipe for Jerusalem artichoke and bacon soup, inspired by Chef Cyril Lignac’s version.

Personally, I prefer my bacon crispy, which is why I’ve tweaked the original recipe. The still-warm bacon strips make for a very appetizing garnish and add a touch of indulgence and character to this soup.

This recipe is very easy to make; the only slightly tedious step is peeling the Jerusalem artichokes. These tubers certainly don’t make our job easy with their convoluted shapes 😅

In any case, you can confidently serve this Jerusalem artichoke and bacon soup as a starter for a gourmet meal. But you’d better make sure you have plenty for the rest of the meal, because your guests will surely be asking for seconds!

Enjoy, and thank you in advance for your comments 🙏

For

people

Add to shopping list

700 g of Jerusalem artichokes
400 g of potatoes
10 cl of crème fraîche
8 slices of bacon not too thick
olive oil
salt, pepper

Cooking the cream of [vegetable] soup
- 1
  Peel the Jerusalem artichokes and potatoes.
- 2
  Rinse them and cut them into large pieces.
  The Chef's Tip
  Set the Jerusalem artichoke pieces aside in lemon water to prevent them from oxidizing and turning brown.
- 3
  Place the vegetables in a pot and cover them completely with boiling water.
  Season with salt and pepper, then simmer over low heat for half an hour.
Bacon and service
- 4
  While the vegetables are cooking, prepare the bacon. Cut it into strips about 1 cm wide.
- 5
  Heat a small amount of oil in a skillet and add the bacon strips. Fry over medium-high heat, turning frequently. Once the bacon is golden brown, remove from the heat and keep warm (in an oven at 60°C) on paper towels.
- 6
  Once the vegetables are cooked, add the crème fraîche and blend thoroughly until the mixture is smooth and creamy. Taste the result and adjust the seasoning to your liking.
- 7
  Pour the soup into each bowl and top with a few strips of bacon.
  Drizzle with a little olive oil and serve piping hot!