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Rich Viennese Potato Soup

Rated as 3.67 out of 5 Stars

"This is a smooth soup, and can be changed by using different broth in the recipe for a different taste sensation. You can make this vegetarian by using vegetable broth or stock instead of the beef or chicken broth. If you do that, then I recommend using buttermilk in place of the cream."
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1 h servings 265
Original recipe yields 8 servings


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  1. Place 1 tablespoon oil and 2 tablespoons broth in a large, non-stick pot over medium heat. Add the onions, leeks and marjoram and saute for 15 minutes, or until vegetables are tender.
  2. Add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes. Add the heavy cream, ground black pepper and cardamom. Puree the soup in small batches in a blender or food processor.
  3. Place the mushrooms and the remaining 1 tablespoon of broth in a large skillet over medium heat and saute until the liquid evaporates and the mushrooms are golden in color. Season with salt and pepper to taste. Add the mushrooms, precooked carrots and precooked potatoes to the pureed soup. Stir together and serve.

Nutrition Facts

Per Serving: 265 calories; 9.1 39.7 8.1 31 723 Full nutrition

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Great recipe! I used chicken broth and doubled the mushrooms and carrots and it turned out great. Family loved it.

1.9.16 I used cremini mushrooms and liked the earthy, rustic flavor they brought to this soup and the little pop of color that the carrots gave it (would recommend doubling both). I don't think...

Very tastey and I love the pile of hidden veggies inside. I think it needed a longer cook time for potatoes in the pot. I'd also like more carrots and potatoes at the end. Good enough that my ...