Recipe from Kate Logan
Potato Soup with Smoked Trout
Cooking time: 35 min
Servings 4
Probably it's too simple and ordinary, but there is not always a desire and time for creativity in the kitchen. Sometimes you can quickly cook such a soup - hearty and warming.


  • Boiled potatoes
    20 pcs.
  • Bulb onions
    4 pcs.
  • Vegetable oil
    8 tbsp.
  • Broth
    16 fl.oz.
  • Cream
    8 fl.oz.
  • Black pepper and salt
    to taste
  • White wine vinegar
    4 tbsp.
  • Chopped dill
    4 tbsp.
  • Smoked trout
    2 lbs.
  • Horseradish
    4 pcs.

Nutrition facts per serving

  • Calories

    474 kcal

  • Protein

    32 g

  • Fat

    19 g

  • Carbohydrates

    42 g


  • Prepare the hot vegetable broth ahead of time. Cut the peeled potatoes and onions into cubes, and fry them in butter in a saucepan for about 7 minutes.

  • Cover the vegetables with the hot broth, bring to a boil, reduce the heat, and cook the vegetables under the lid for 20-25 minutes.

  • Remove from heat, add horseradish, and puree everything with a blender or potato masher. Add the cream and white wine vinegar, then sprinkle with dill and pepper. If necessary, add some salt.

  • Serve with pieces of smoked trout and toasted slices of bread.


  • Instead of ready-made horseradish, you can also grate its root by yourself, and add it to the soup to taste, because grated horseradish will be spicier.

  • Potato soup will suit almost any sausage and delicatessen products: bacon, ham, and smoked sausage. In general, anything left in the fridge can safely be cut and added to the pot. Brisket and smoked ribs are especially good in potato soup.

Bon Appetit!

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