Kartoffelrahmsuppe (Spiced Potato Soup)

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

Info

  • Prep: -
  • Cook: -
  • Serves: 4
  • Source
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Directions

  1. Heat butter in a 6-qt. saucepan over medium-high heat; add garlic, onion, and leek, and cook, stirring, until soft, about 3 minutes.
  2. 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.
  3. 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.
  4. To serve, ladle soup into 4 bowls, and garnish with chives and caramelized onions.
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