Potato soup with horseradish

  • 15 Minuten
  • easy
  • 4 Persons

The preparation

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

Ingredients: potatoes, onion, cauliflower, bacon


The potatoes

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.

Ingredients: butter, onions, potatoes, vegetables broth


The cauliflower

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.

Ingredients: cauliflower, olive oil


The bacon

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

Ingredients: bacon,


The horseradish

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

Ingredients: sour cream, horseradish


The blending

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

Ingredients: horseradish, potato


The finish

Transfer soup to a serving bowl and garnish with roasted cauliflower, bacon, and parsley. Season to taste with salt and pepper. Enjoy!

Ingredients: cauliflower, bacon, parsley


700 g potatoes

1 onion

100 g cauliflower

8 strips bacon

30 g butter

1 1/4 l vegetable broth

1 tbsp olive oil

200 g sour cream

70 g reserved horseradish

salt and pepper to taste

parsley for garnish