Potato soup with horseradish

Potato soup with horseradish

40 ratings

Gerado, heating engineer


„A comforting dish for the cold months, I love the spicy kick of horseradish in this classic soup!“

Difficulty

Easy 👌
40
min.
Preparation
12
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
700 g
potatoes
1
onion
100 g
cauliflower
8 strips
bacon
30 g
butter
1¼ l
vegetable broth
1 tbsp
olive oil
200 g
sour cream
70 g
preserved horseradish
salt and pepper to taste
parsley for garnish
Metric
Imperial
  • 700 g potatoes
  • 1  onion
  • 100 g cauliflower
  • 8 strips bacon
  • 30 g butter
  • 1¼ l vegetable broth
  • 1 tbsp olive oil
  • 200 g sour cream
  • 70 g preserved horseradish
  • salt and pepper to taste
  • parsley for garnish

Utensils

  • frying pan
  • wooden spoon
  • baking sheet
  • mixing bowl
  • oven
  • hand blender
  • paper towels
  • parchment paper
  • cutting board
  • knife
  • large pot

Enjoy with

Unoaked chardonnay
A dry, smooth chardonnay is an ideal pairing for this creamy soup.

Nutrition per serving

Cal
471
Protein
10g
Fat
33g
Carb
32g

Step 1/7

Peel potatoes and cut into 2 cm/1 in. cubes. Chop onion and cut florets from cauliflower head. Halve bacon strips.
  • 700 potatoes
  • 1 onion
  • 100 cauliflower
  • 8 strips bacon
  • cutting board
  • knife

Peel potatoes and cut into 2 cm/1 in. cubes. Chop onion and cut florets from cauliflower head. Halve bacon strips.

Step 2/7

Preheat oven to 200°C/400°F. Heat a large pot over medium-high heat. Add butter, then add the onions and cook until translucent and fragrant, approx. 1 min. Add potatoes and fry for approx. 2 min., then add vegetable broth. Lower heat and simmer for approx. 25 min.
  • 30 butter
  •  vegetable broth
  • wooden spoon
  • oven
  • large pot

Preheat oven to 200°C/400°F. Heat a large pot over medium-high heat. Add butter, then add the onions and cook until translucent and fragrant, approx. 1 min. Add potatoes and fry for approx. 2 min., then add vegetable broth. Lower heat and simmer for approx. 25 min.

Step 3/7

Meanwhile, line a baking sheet with parchment paper. Spread cauliflower florets evenly over baking sheet, drizzle with olive oil, and season with salt and pepper to taste. Bake at 200°C/400°F for approx. 12 min. Set aside.
  • 1 tbsp olive oil
  • salt and pepper to taste
  • baking sheet
  • parchment paper

Meanwhile, line a baking sheet with parchment paper. Spread cauliflower florets evenly over baking sheet, drizzle with olive oil, and season with salt and pepper to taste. Bake at 200°C/400°F for approx. 12 min. Set aside.

Step 4/7

Fry bacon over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
  • frying pan
  • paper towels

Fry bacon over medium heat until crispy. Transfer to a paper towel-lined plate to drain.

Step 5/7

In a mixing bowl, mix sour cream with horseradish until combined.
  • 200 sour cream
  • 70 preserved horseradish
  • mixing bowl

In a mixing bowl, mix sour cream with horseradish until combined.

Step 6/7

Add horseradish mixture to the potatoes, then remove pot from heat. Use a hand blender to purée until smooth.
  • hand blender

Add horseradish mixture to the potatoes, then remove pot from heat. Use a hand blender to purée until smooth.

Step 7/7

Transfer soup to a serving bowl and garnish with roasted cauliflower, bacon, and parsley. Season to taste with salt and pepper. Enjoy!
  • parsley for garnish
  • salt and pepper to taste

Transfer soup to a serving bowl and garnish with roasted cauliflower, bacon, and parsley. Season to taste with salt and pepper. Enjoy!