Ingredients

• 5 tablespoons butter
• 1/4 cup fresh white breadcrumbs
• 1/4 cup minced shallots
• 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)
• 2 tablespoons olive oil
• 4 ounces pumpernickel bread slices, cut into small cubes
• 4 ounces smoked turkey, cut into small cubes

Instructions

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.