In this recipe, I tried to sneak all of my favorite potato toppings into a soup. Horseradish proved irresistible, as it is so delicious with whipped potatoes. I also used the crumbled bacon and chives that I would normally sprinkle on top of baked potatoes. Naturally, I had to throw in some sour cream, too. Somehow, everything ended up tasting fantastic together. Roast Beef Sandwiches make a good accompaniment.

Ingredients:

3 tablespoons butter
4 whole cloves garlic, peeled
1 large Spanish onion, peeled and 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 light cream
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)
Kosher salt and freshly ground black pepper, to taste

Directions:

In a stockpot melt the butter over mediumhigh heat. Add the garlic, onion, and celery. Sauté for 7 minutes. Add the potatoes and stir to coat with the butter and vegetables. Add the chicken stock, onion powder, and garlic powder. Bring to a boil. Reduce the heat to medium and simmer until the potatoes are soft and tender, 30 to 35 minutes. Remove from the stove. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth and creamy. Add the sour cream, light cream, horseradish, Worcestershire sauce, and Tabasco sauce. Puree once again until everything is incorporated. Return the pot to the stove. Add the bacon, chives, salt, and pepper. Simmer an additional 5 minutes. Garnish each serving with crumbled bacon and chives.

Makes 10 to 12 servings.