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Rich Viennese Potato Soup

Rich Viennese Potato Soup created by Bonnie G 2

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:
1hr 10mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@justcallmetoni
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@justcallmetoni
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"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."
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  1. Bonnie G 2
    Wonderful, warm, creamy potato soup that everyone enjoyed. I made this exactly as posted except for the mushrooms, didn't use those as I was out and was still wonderful. Next time I think I'll add some bacon it increase the flavor just that little bit extra. Thanks Toni for a great tasting, comforting soup on these cold winter days.
    Reply
  2. Bonnie G 2
    Rich Viennese Potato Soup Created by Bonnie G 2
    Reply
  3. Andi Longmeadow Farm
    Absolutely the best potato soup we have ever, ever eaten. I have made this 4 times already in the past week and we adore it. So easy, healthful, and beyond delicious. I also made this soup as a vegan version using light soy milk/mixed with soy creamer instead of the buttermilk....and also vegetable broth instead of chicken broth~either way, this is one outstanding soup! The mushrooms just bring a whole new dimension to this dish, and is the most comforting soup. We adore this Toni, and will be making this often~and we already have!
    Reply
  4. Andi Longmeadow Farm
    Absolutely the best potato soup we have ever, ever eaten. I have made this 4 times already in the past week and we adore it. So easy, healthful, and beyond delicious. I also made this soup as a vegan version using light soy milk/mixed with soy creamer instead of the buttermilk....and also vegetable broth instead of chicken broth~either way, this is one outstanding soup! The mushrooms just bring a whole new dimension to this dish, and is the most comforting soup. We adore this Toni, and will be making this often~and we already have!
    Reply
  5. Nimz_
    Rich Viennese Potato Soup Created by Nimz_
    Reply
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