Cream Of Jerusalem Artichoke/Sunchoke Soup

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Nutrition per serving    (USDA % daily values)
CAL
238
FAT
33%
CHOL
14%
SOD
83%

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Ingredients for 6 servings

1 lb jerusalem artichoke, peeled and cubed

2 leeks , halved, rinsed and sliced

1 1/2 teaspoons sea salt

1 tablespoon olive oil

1 small yellow onion , diced

2 garlic cloves , minced

1/2 cup cream

5 ounces baby spinach leaves

1 teaspoon cracked black pepper

1 1/2 (50 ounce) containers chicken broth

1 lb yukon gold potato , washed and cubed

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