Rich Viennese Potato Soup

Rich Viennese Potato Soup

Time: 1 hrs 10 mins


  • 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


  • 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.
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