Ingredients
1/4
cup fresh white breadcrumbs
6
cups (or more) canned vegetable broth
1
pound russet potatoes, peeled, cut into 1/2-inch cubes
8
ounces fresh horseradish, peeled, finely grated (about 1 1/4 cups)
4
ounces pumpernickel bread slices, cut into small cubes
4
ounces smoked turkey, cut into small cubes
Directions
1.
Melt butter in heavy large saucepan over medium-high heat. Add breadcrumbs and shallots and sauté 1 minute (do not brown). Add 6 cups broth, potatoes and horseradish are very tender, about 1 hour. Puree soup in batches in blender. Return soup to saucepan. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
2.
Heat oil in heavy large skillet over medium-high heat. Add bread crumbs and turkey; sauté until bread is crisp and turkey is heated through, about 5 minutes.
3.
Bring soup to simmer, thinning with more vegetable broth if necessary. Ladle soup into bowls. Top with turkey and bread cubes.
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