Sunchoke and potato soup

Sunchokes (also called Jerusalem artichokes) are a beautiful perennial related to sunflowers. They are prolific and indestructible. They are a very nutritious root harvested after first frost. I store them by dicing them, blanching them and freezing them in food saver bags.

Some people have issues with them which have earned them the nickname "fartichokes" so maybe don't have them for the first time just before going to a long funeral service or something like that. This is my easy version of the recipe, adapted for the instant pot. It's been adapted from this one for the stove top. 

Ingredients:

• 2 big potatoes or the equivalent
• About the same amount of sunchokes
• 2 tbs olive oil
• 1 onion
• 4 cloves of garlic
• Rosemary
• 6 cups of vegetable stock
• Cream or milk (1/2 cup approximately)
• Butter (optional)
• Pepper

Steps:

1. Peel the potatoes
2. Dice the potatoes, sunchokes, onion, mince or smash the garlic. 
3. Put all the veggies in the instant pot. Sprinkle on some rosemary or other herbs to your taste.
4. Add the vegetable stock. 6 cups will make a potage-consistency soup. If you want a creamier soup you could reduce the vegetable stock.
5. Pressure cook on high for 8 minutes, then vent.
6. Add cream, milk, or milk and butter to taste.
7. Blend with a hand blender.
8. Season with pepper and/or other seasonings to taste.