1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (412g) Recipe makes 8 servings |
||
| Calories 205 | ||
| Calories from Fat 22 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.5g | 3% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 496mg | 20% | |
| Potassium 1012mg | 28% | |
| Total Carbohydrate 40.8g | 13% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 6.5g | ||
| Protein 6.8g | 13% | |
Menus using this recipe:
Rich Viennese Potato Soup
By: justcallmetoni
Aug 30, 2005
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.
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.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Rich Viennese Potato Soup recipes
Browse similar recipes by category
- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Eggs/Dairy
- Cuisine > European > Western > Austrian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Andi of Longmeadow Farm
On Feb 17, 2008
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!
From: ~Nimz~
On Feb 8, 2008
This was so thick and rich and full of flavor. I had never cooked with leeks before and found that I loved the flavor it added. Was a little curious about the buttermilk, but it added a perfect little tang that we loved. I used oregano for the marjoram for personal preference and left out the cardamom (didn't want to push the new flavors of cardamom and buttermilk) but other than that made as directed. Makes a lot of soup and one I'll be making again. Thanks Ms T.
From: Leggy Peggy
On Nov 7, 2007
Comforting is right! Hubby has been unwell, but this soup certainly perked him up. The combination of flavours is divine. I left out the mushrooms — none on hand — and added a scant teaspoon of salt. Made and thoroughly enjoyed for Pick a Chef.
From: AlexisZ
On Nov 25, 2007
I made this for a dinner party and picked it because it was a little more elegant than a "regular" potato soup. I have to say that I did not really taste the cardomom. I did make some changes, including oregano in place of marjoram, since I did not have any. I also added 1 jalapeno, as another person described. I altered the servings to make 12, so now we have a lot of soup leftover. I also added more buttermilk than called for, and I left out the mushrooms. Overall, this soup was a big hit. Our English guests exclaimed that it was "gorgeous," and I wanted another bowl, even though we had a large dinner to come. We'll be enjoying this soup in the future. Thanks!
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved