Rich Viennese Potato Soup

Recipe by justcallmetoni
READY IN: 1hr 10mins




  • 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.
  • Add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes.
  • 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.
  • 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.
  • At the same time boil the diced carrots and potatoes in a small saucepan.
  • Mix the mushrooms, carrots and potatoes into the pureed soup.
  • Serve.