Kartoffelrahmsuppe (Spiced Potato Soup)

Kartoffelrahmsuppe (Spiced Potato Soup)
A creamy potato soup, fragrant with nutmeg and marjoram, gets a zesty kick from a grating of fresh horseradish root. After cooking, it's whipped into a smooth, airy froth. See the recipe for Kartoffelrahmsuppe (Spiced Potato Soup) »Todd Coleman

Fragrant with nutmeg and marjoram, this creamy potato soup from Oliver Steffensky, chef at Dorfstuben in the Hotel Bareiss, in Germany's Black Forest, gets a zesty kick from a grating of fresh horseradish root. After cooking, it's whipped into a smooth, airy froth. This recipe first appeared in our November 2011 issue along with Beth Kracklauer's story The Art of Soup.

Kartoffelrahmsuppe (Spiced Potato Soup)
Fragrant with nutmeg and marjoram, this creamy potato soup from Oliver Steffensky, chef at Dorfstuben in the Hotel Bareiss, in Germany's Black Forest, gets a zesty kick from a grating of fresh horseradish root. After cooking, it's whipped into a smooth, airy froth.
Yield: serves 4

Ingredients

  • 4 tbsp. unsalted butter
  • 3 cloves garlic, peeled and crushed
  • 1 small yellow onion, finely chopped
  • 12 leek, white and light green parts only, cut into 1″ slices
  • 1 14 lb. Yukon gold potatoes, peeled and cut into 2″ chunks
  • 2 23 cups chicken or vegetable stock
  • 1 14 cups heavy cream
  • 14 celery root, finely chopped
  • 2 tbsp. finely grated fresh or prepared horseradish
  • 1 12 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

Instructions

  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. 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.

_ **Correction: October 26, 2011_

An earlier version of this recipe incorrectly included 1 tbsp. of oil in the ingredients list. This recipe has been corrected to reflect this.