Kartoffelrahmsuppe (Spiced Potato Soup)

  • Serves

    serves 4


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.


  • 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


Step 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.

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