Potato Soup with Horseradish


  • 1 1/2 lbs potatoes
  • 1 onion
  • 4 1/2 Tbsp Kelchner's Horseradish 
  • 3 1/2 oz cauliflower
  • 8 strips bacon
  • 30g butter
  • 5 cups vegetable broth
  • 1 Tbsp olive oil
  • 1 cup sour cream
  • salt
  • pepper
  • parsley (for garnish)


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

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, approx. 1 min. Add potatoes and fry for approx. 2 min., then add vegetable broth. Lower heat and simmer for approx. 25 min.

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.

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

In a bowl, mix together Kelchner's Horseradish and sour cream.

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

Pour soup in serving bowls and garnish with roasted cauliflower, bacon, parsley, salt and pepper.

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