Rich Viennese Potato Soup

This is a creamy and satisfying soup that is silky smooth with nice nibbles of vegetables that offer a nice change from other potato leek soups. The use of buttermilk and cardomom also provide distinctive flavor to the soup. This is filling enough to use as the centerpiece of a comforting dinner or lunch. You can make this vegetarian by using vegetable broth in lieu of chicken broth. On the day the photo was taken, I omitted the mushrooms for the sake of a mushroom-hating guest. Every spoonful was still delicious.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 7  cups fat free chicken broth
• 3  tablespoons fat free chicken broth, divided
• 1  tablespoon  oil, divided
• 2  cups onions, sliced
• 2 1⁄2 cups leeks, sliced
• 1 1⁄2 teaspoons dried marjoram
• 8  cups russet potatoes, peeled and cubed
• 1  cup low-fat buttermilk
• 1⁄2 teaspoon ground black pepper
• 1  pinch ground cardamom
• 1⁄2 lb fresh white mushroom, sliced
• 1⁄2 cup carrot, diced
• 1  cup potato, diced

Directions

1. Add 2 teaspoons of oil and 2 tablespoon of broth to a large 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.
3. Add the buttermilk, ground black pepper and cardamom. Puree the soup with an immersion blender ot in small batches with a blender or food processor.
4. While the soup is simmering, place the mushrooms and the remaining teaspoon of oil and 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.
5. At the same time boil the diced carrots and potatoes in a small saucepan.
6. Mix the mushrooms, carrots and potatoes into the pureed soup.
7. Serve.