Potato soup with horseradish

Step 1/7

• 350 g potatoes
• ½ onion
• 50 g cauliflower
• 4 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

• 15 g butter
• ⅝ 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

• ½ 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

• frying pan
• paper towels

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

Step 5/7

• 100 g sour cream
• 35 g preserved horseradish

• mixing bowl

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

Step 6/7

• hand blender

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

Step 7/7

• 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!

Enjoy your meal!