5 Tbsp butter
1/2 cup breadcrumbs
6 cups broth
1 potato in 1/2 inch cubes
1-1/2 cup grated horseradish
1. Sauté breadcrumbs in butter for 1 minute.
2. Add broth, potatoes, and horseradish. Cover and cook 1 hour. Puree with immersion blender. Add salt and pepper.
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