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Spicy Potato Soup

Give your potato soup a zesty kick with our famous Horseradish!

Prep Time

20 minutes

Cook Time

35 minutes




4 Tbsp Unsalted butter

3 tsp Tulkoff’s Chopped Garlic in Water

1 small Yellow onion, finely chopped

12 Leek, white and light green parts only, cut into 1″ slices

14 lb Yukon gold potatoes, peeled and cut into 2″ chunks

23 cups Chicken or vegetable stock

14 cups Heavy cream

14 Celery root, finely chopped

2 Tbsp Tulkoff’s Extra Hot Horseradish

12 tsp Marjoram, finely chopped

2 whole Cloves

2 Bay leaves

Nutmeg, freshly grated to taste

Kosher salt and freshly ground black pepper, to taste

2 Tbsp Chives, finely chopped (optional)

16 oz Bacon (optional)


Heat butter in a saucepan over medium-high heat. Add garlic, onion, and leek cook until soft or for about 3 minutes, stirring occasionally.

Add in potatoes, stock, cream, celery root, Horseradish, marjoram, cloves, and bay leaves. Bring to a boil then reduce heat to medium-low and simmer, stirring occasionally, until potatoes are soft (about 30 minutes).

Season with nutmeg, salt, and pepper. Remove from heat. Using a blender or food processor, purée soup until smooth and frothy.

Garnish with chives and bacon and serve!