Potato, Bacon & Chive Soup with Horseradish

Since winter doesn’t quite want to give up, and we’re spending so much time at home, it’s nice to make a hearty soup! This particular recipe comes together really easy and tastes amazing!


3 tablespoons butter

4 whole garlic cloves, peeled

1 yellow onion, diced

2 ribs celery, sliced

8 Yukon Gold potatoes, peeled and cut into chunks

6 cups chicken stock

2 teaspoons onion powder

2 teaspoons garlic powder

1 cup sour cream

2 cups heavy cream

2-4 tablespoons bottled minced white horseradish

4 dashes Worcestershire sauce

4 dashes Tabasco sauce

1 cup crumbled cooked bacon (reserve some for garnish)

1 bunch fresh chives, sliced small (reserve some for garnish)

2 drops Black Pepper essential oil

Salt to taste


In a stock pot, melt the butter over medium-high heat. Add the garlic, onion and celery. Sauté for 7 minutes. Add the potatoes; stir to coat with butter and vegetables. Add the chicken stock, onion powder and garlic powder. Bring to a boil. Reduce the heat to medium and simmer until potatoes are tender, 30-35 minutes. Remove from the stove. Purée the soup in the pot using a hand blender blender until smooth and creamy. Add the sour cream, heavy cream, Worcestershire sauce and Tabasco sauce. Purée again until everything is incorporated. Return to the stove. Add bacon, chives, salt and essential oil. Cook for 5 more minutes. Garnish each serving with bacon crumbles and chives.

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