Potato soup with horseradish

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Julie

Julie

Editor-in-Chief

Difficulty

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

Ingredients

Servings:-4+
700 g potatoes
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
pepper
parsley for garnish
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
471
Protein
10 g
Fat
33 g
Carb
32 g
  • 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 g potatoes
    • onion
    • 100 g 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 g butter
    • 1¼ l 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
    • pepper
    • 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 g sour cream
    • 70 g 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!