====== Kartoffelrahmsuppe (Spiced Potato Soup) ======
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===== Ingredients =====
  * 4 tbsp. unsalted butter
  * 3 cloves garlic, peeled and crushed
  * 1 small yellow onion, finely chopped
  * ½ leek, white and light green parts only, cut into 1″ slices
  * 1 ¼ lb. Yukon gold potatoes, peeled and cut into 2″ chunks
  * 2⅔ cups chicken or vegetable stock
  * 1 ¼ cups heavy cream
  * ¼ celery root, finely chopped
  * 2 tbsp. finely grated fresh or prepared horseradish
  * 1 ½ tsp. finely chopped marjoram
  * 2 whole cloves
  * 2 bay leaves
  * Freshly grated nutmeg, to taste
  * Kosher salt and freshly ground black pepper, to taste
  * 2 tbsp. finely chopped chives
  * Caramelized onions, for garnish
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 4
  * [[http://www.saveur.com/article/Recipes/Kartoffelrahmsuppe-Spiced-Potato-Soup|Source]]


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===== Directions =====
  - Heat butter in a 6-qt. saucepan over medium-high heat; add garlic, onion, and leek, and cook, stirring, until soft, about 3 minutes. 
  - Add potatoes, stock, cream, celery root, horseradish, marjoram, cloves, and bay leaves, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until potatoes are soft, about 30 minutes. 
  - Season with nutmeg, salt, and pepper; remove from heat, and using an immersion blender, regular blender, or food processor, purée soup until smooth and frothy. 
  - To serve, ladle soup into 4 bowls, and garnish with chives and caramelized onions.


{{tag>leek potatoes heavy_cream stock celery_root horseradish caramelized_onions german}}
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