Rich Viennese Potato Soup Recipes

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RICH VIENNESE POTATO SOUP



Rich Viennese Potato Soup image

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.

Provided by justcallmetoni

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 205, Fat 2.5, SaturatedFat 0.5, Cholesterol 1.2, Sodium 496.3, Carbohydrate 40.8, Fiber 5.3, Sugar 6.5, Protein 6.8

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