What is she talking about? Eating starch-free and then a potato soup?

Fact is, I long for soup. During those long winter months, soup is one of the best things to have (aside from a cup of tea, a book, a blanket and a cuddle of course). And potato soup has always been my 3rd favourite (after Dad’s lentil soup and Grandma’s carrot soup).

So here is my take on it. Remember that topinambour (or sunroot) will eat most of the seasoning you add. So, have a field day with the salt and spices and test what works best for you.

• chicken broth or water
• topinambour
• leeks
• cream cheese
• garlic, salt, pepper, chives, and/or other stuff that you might like

Clean and peel the sunroot and cut them into small cubes. Set everything – with the broth or water – to boil. This should take about 15-20 minutes and use a potato masher on it. Add the garlic, salt, pepper and any other herbs and spices that you want to use.

Reduce heat and add the cream cheese. A variation I tried and liked is Stilton or blue cheese, which brings it close to a British classic. Stir until all cheese is melted.

Happy eating.