Spicy Potato Soup

Description

If you enjoy the style of vichyssoise, you should definitely try this recipe. It combines leeks and potatoes with a remarkable blend of seasonings: horseradish, marjoram, cloves, and bay leaves. This transforms the soup into the perfect autumn dish — hearty and warming from the inside.

Ingredients

• Butter - 1.4 oz
• Garlic - 3 cloves
• Onion - 1 head
• Leek - ½ stalks
• Potato - 17.6 oz
• Chicken Broth - 17 fl oz
• 33% Cream - 8 fl oz
• Celery salt - 1.8 oz
• Horseradish Leaves - 1.1 oz
• Marjoram - 1½ spoons
• Clove - 2 pieces
• Bay leaf - 2 pieces
• Nutmeg - to taste
• Salt - to taste
• Ground Black Pepper - to taste
• Chives - 0.4 oz

Step by Step guide

Step 1

In a large saucepan, melt the butter, add the crushed garlic along with the chopped onion and leek, stir, and sauté for three minutes.

Step 2

Add the peeled and diced potatoes (2.5 cm cubes) to the pot, pour in the broth, and add the cream, chopped celery root, grated horseradish, marjoram, cloves, and bay leaf. Bring to a boil and simmer, stirring occasionally, for about half an hour until the potatoes are tender.

Step 3

Using an immersion blender, blend until smooth, then add ground nutmeg, salt, and pepper.

Step 4

Divide into plates and sprinkle each serving with chopped chives.

Users Photos

You would also like