Makes 8 quarts
4 tablespoons olive oil
3 medium yellow onions, roughly chopped
8 garlic cloves, minced
6 celery stalks, roughly chopped
3 tablespoons salt, plus more to taste
3 pounds red creamer potatoes, scrubbed and quartered
6 pounds sunchokes, thoroughly scrubbed and roughly chopped
3 quarts vegetable broth or chicken broth, plus more if needed
8 bay leaves
1 cup heavy cream
Freshly ground black pepper
2 cups chopped pistachios, toasted and salted
Heat the oil in the stockpot and add the onions, garlic, celery, and 1 tablespoon of the salt. Sauté until the vegetables are soft, about 7 minutes. Add the potatoes and sunchokes and cook for another 10 minutes, or until they are lightly golden. Add the broth and the bay leaves and bring to a boil. Reduce the heat, cover, and simmer until the sunchokes and potatoes are tender, about 40 minutes.
Remove the soup from the heat, discard the bay leaves, and stir in the remaining salt. Puree the soup with an immersion blender until smooth. Stir in the cream and add more broth if the soup needs thinning. Season with salt and pepper.
Include one quarter of the croutons, pistachios, and kale chips.
Reheat the soup and top with a handful of croutons, a spoonful of pistachios, a couple leaves of kale chips crunched on top, and a drizzle of walnut oil.