RECIPES
Spicy Potato Soup
Ingredients
4 Tbsp Unsalted butter
3 tsp Tulkoff’s Chopped Garlic in Water
1 small Yellow onion, finely chopped
1⁄2 Leek, white and light green parts only, cut into 1″ slices
1 1⁄4 lb Yukon gold potatoes, peeled and cut into 2″ chunks
2 2⁄3 cups Chicken or vegetable stock
1 1⁄4 cups Heavy cream
1⁄4 Celery root, finely chopped
2 Tbsp Tulkoff’s Extra Hot Horseradish
1 1⁄2 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)
Directions
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!