Spicy Potato Soup

4 servings

50 minutes

If you like the vichyssoise style, I recommend trying this recipe. It adds an impressive number of spices to the leeks and potatoes: horseradish, marjoram, cloves and bay leaf. Which turns the soup into an ideal autumn dish - hearty and warming from the inside.

Energy value per serving

• Calories: 423.7
• Proteins: 6g
• Fats: 29.9g
• Carbohydrates: 35.2g

Ingredients

• Butter: 40 g
• Garlic: 3 clove
• Onion: 1 head
• Leek: 0.5 stem
• Potato: 500 g
• Vegetable broth: 500 ml
• Cream 33%: 250 ml
• Celery root: 50 g
• Horseradish: 30 g
• Marjoram: 1.5 tsp
• Carnation: 2 pc
• Bay leaf: 2 pc
• Nutmeg: to taste
• Salt: to taste
• Ground black pepper: to taste
• Chives: 10 g

Cooking steps

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

   Required ingredients:

   • Butter: 40 g
   • Garlic: 3 cloves
   • Onion: 1 head
   • Leek: 0.5 stem

2. Add diced potatoes (2.5 cm), broth, cream, chopped celery root, grated horseradish, marjoram, cloves, and bay leaf. Bring to a boil and cook for about half an hour until the potatoes are tender.

   Required ingredients:

   • Potato: 500 g
   • Vegetable broth: 500 ml
   • Cream 33%: 250 ml
   • Celery root: 50 g
   • Horseradish: 30 g
   • Marjoram: 1.5 teaspoon
   • Carnation: 2 pieces
   • Bay leaf: 2 pieces

3. Blend until smooth with an immersion blender, add ground nutmeg, salt, and pepper.

   Required ingredients:

   • Nutmeg:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Pour into plates and sprinkle each serving with chopped chives.

   Required ingredients:

   • Chives: 10 g