Preparation

• Dice onion and potatoes.
• In a large pot, melt butter over medium heat. Add the diced onion and sauté until soft (about 3-4 minutes).
• Add the diced potatoes, broth and Tidewater organic seafood seasoning. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
• Stir in the cream and prepared horseradish. Simmer for another 5 minutes, tasting and adjusting seasoning as needed.
• Use an immersion blender to puree the soup until creamy. (Or carefully transfer to a blender in batches.)
• Stir in white wine vinegar into creamy soup.
• Ladle into bowls, add flakes of smoked salmon and top with fresh chives. Add extra horseradish for a spicier kick!