This post is created in partnership with Silver Spring Foods. Silver Spring Foods has been a family-owned and operated business, producing horseradish for over 90 years. They are the number one retail brand for Prepared Horseradish in the United States and for a good reason. Thanks for supporting the brands that keep the Flourishing Foodie delicious, and as always, all thoughts and opinions are my own.
I am obsessed with horseradish. I love its sharp, peppery, and spicy flavor. When I was younger, during the winter months, my parents used to make prime rib every Sunday evening for dinner. I would eat my prime rib with a generous portion of horseradish, so much that it used to make me sweat, and I loved it. When it comes to a shrimp platter, popcorn, or coconut shrimp, I am mostly in it for the cocktail sauce - a delicious mixture of ketchup and horseradish. I am so excited to be partnering with Silver Springs Foods producers of the most lovely horseradish because, honestly, I could put it on everything.
Some fun facts about horseradish. Horseradish is a root plant, similar to a potato, and also comes from the mustard family. Horseradish has a high concentration of glucosinolates stored in its roots. When the horseradish root is crushed, by cutting or grating, enzymes are released that convert the glucosinolates into highly volatile oils called isothiocyanates. It is isothiocyanates that give horseradish its bite. Because of this, finer grinds of horseradish are usually hotter than courser grinds because more volatile oils have been released.
When trying to come up with a recipe to make with horseradish, I knew that I wanted to incorporate it into a comforting savory dish with Thanksgiving right around the corner. I wanted something that would highlight that amazing peppery flavor of horseradish.
Brent and I went out for dinner last Sunday, and I ordered a side of mashed potatoes, as one does when there is that option. What we received were the most amazing mashed potatoes I have ever eaten. These potatoes inspired me to make a creamy mashed potato type soup with spicy horseradish, and it turned out amazing. Imagine creamy mashed potatoes, crossed with sour cream and chive baked potato meets spicy horseradish. I am drooling just thinking about it.
The soup is creamy, salty, umami, a little spicy, and tangy. It is everything a creamy potato soup should be, and it’s all I want to eat. Served with some fresh bread for dipping, it is incredible.
DETAILS
Soup is one of the easiest and most satisfying comfort foods you can make during the colder months. Also, it freezes well. Make a large batch and then freeze half. It will come in handy for those nights you just don’t feel like cooking.
Are you looking for other ways to incorporate horseradish into your meals? It can be used in a variety of appetizers, canapés, relishes, dips, spreads, salads, salad dressings, sauces, and gravies. Click here for more recipe ideas.
Creamy Potato Soup with Horseradish
serves 6
prep time - 10 minutes
cooking time - 40 minutes
INGREDIENTS
2 tbsp + 1 tbsp of unsalted or salted butter
1 tbsp of olive oil
1 small leek (7 oz or 2 cups), sliced
10 small Yukon Gold potatoes (2 pounds), peeled and chopped (reserve 2 potatoes for garnish)
1/2 tsp of paprika
2 tbsp + 1 tbsp of Silver Spring Foods Prepared Horseradish
4 cups of broth
salt and pepper to taste
1 cup of half and half or heavy cream
1 tbsp chopped chives or green onions
DIRECTIONS
In a large soup pot or dutch oven, heat 2 tbsp of butter and the olive oil on medium heat.
Once the butter and oil start to sizzle, add the leeks and fry until aromatic and soft.
Add the 8 small chopped potatoes, and set the other 2 diced potatoes to the side.
Add the paprika and 2 tbsp of horseradish and cook for 5 minutes.
Add the broth and stir. Simmer for 30 minutes until the potatoes have become soft and tender.
While the soup is simmering, fry the 2 chopped potatoes in 1 tbsp of butter until crispy. Set to the side.
Once the potatoes are soft, puree the soup with a blender or hand blender until smooth.
Add the cream, 1 tbsp of horseradish, and season with salt and pepper. If you want to thin your soup out, you can add a 1/2 - 1 cup of water.
Serve with chopped chives and crispy potatoes on top.
The soup can be stored in the fridge for a week or in the freezer for two months.
