Preheat oven to 350 degrees. Place sunchokes in baking dish with lid and roast for 1 hour, until they are creamy in consistency all the way through. Turn oven heat to 450 degrees and roast wood chips on a small baking sheet until dark golden brown. Add wood chips to canola oil in a small pot and heat to 350 F, then allow to cool 2 hours. Puree sunchokes with water and pass through a mesh to separate skin, root matter, fibers, etc. Combine the pureed sunchokes and cream in a pot and bring to a light simmer, add water to taste, with attention to viscosity and mouthfeel, they will vary depending on the season and amount of naturally occurring starches in the sunchokes. Season with salt and pepper to taste. Transfer soup back into the blender and blend in wood infused canola oil to taste, amount used varies depending on personal taste. Divide soup between bowls and garnish with leek greens and potato chip if desired.