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Chef Andrew Berman’S Potato-Horseradish Soup

Chef Andrew Berman's Potato-Horseradish Soup recipe image
This rich and comforting potato soup takes a bold turn with the addition of prepared horseradish, creating a dish that is both soothing and invigorating. The base features tender potatoes and sweet leeks simmered in savory chicken stock until soft, then blended with heavy cream for a luxurious, velvety texture. The sharp bite of the horseradish cuts through the richness, balancing the flavors perfectly. It&# 226;ÂÂs an elegant yet rustic meal ideal for chilly evenings or as a sophisticated starter. The aroma of nutmeg and butter fills the kitchen, promising warmth in every spoonful. Serve with crusty bread to soak up every drop of this flavorful, home-style comfort food.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 45.8
Dietary: Gluten-free
Description
This rich and comforting potato soup takes a bold turn with the addition of prepared horseradish, creating a dish that is both soothing and invigorating. The base features tender potatoes and sweet leeks simmered in savory chicken stock until soft, then blended with heavy cream for a luxurious, velvety texture. The sharp bite of the horseradish cuts through the richness, balancing the flavors perfectly. It&# 226;ÂÂs an elegant yet rustic meal ideal for chilly evenings or as a sophisticated starter. The aroma of nutmeg and butter fills the kitchen, promising warmth in every spoonful. Serve with crusty bread to soak up every drop of this flavorful, home-style comfort food.
Ingredients
  • 3 md Leeks; white only, sliced
  • 1 md Onion; diced
  • 2 tb Butter
  • 4 md Potatoes; peeled and diced
  • 4 c Chicken stock
  • 1 1/2 c Heavy cream
  • 1 to taste Salt and freshly ground pepper
  • 1 ds Nutmeg
  • 3 oz Prepared horseradish or to taste
Directions
  1. 1
    Melt the butter in a large pot over medium heat.
  2. 2
    Add the sliced leeks and diced onion, sautéing until soft and translucent, about 5-7 minutes.
  3. 3
    Stir in the diced potatoes and cook for another 2-3 minutes to coat them in the butter.
  4. 4
    Pour in the chicken stock, bring to a boil, then reduce heat to low.
  5. 5
    Simmer uncovered until the potatoes are fork-tender, approximately 20-25 minutes.
  6. 6
    Remove from heat and carefully blend the soup until smooth using an immersion blender or standard blender.
  7. 7
    Return the pot to low heat and stir in the heavy cream, nutmeg, and prepared horseradish.
  8. 8
    Warm through gently without boiling, then season with salt and pepper to taste.
  9. 9
    Serve hot, garnished with additional horseradish or a crack of black pepper if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 45.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 30.0mg2%
Total Carbohydrate 10.5g4%
Dietary Fiber 1.4g6%
Sugars 3.8g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato soup, horseradish, creamy soup, leek soup, comfort food, winter soup, chef andrew berman, hearty soup, vegetable soup, chicken stock, heavy cream, blended soup, warm soup
Read it online: https://www.chefs-mate.com/recipe/chef-andrew-bermans-potato-horseradish-soup/