Checkout  Cart | Track Order | Help
  All Recipes | Recipe Search | Submit a Recipe | Free Recipe E-Mail
BROWSE:  Recipes | Collections | Menus
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Everyday Pan with Glass Lid Everyday Pan with Glass Lid by Calphalon
5
$139.99 $49.99
Skillet Set Skillet Set by Calphalon
5
$164.95 $59.95
This Lil' Piggy Measuring Cups This Lil' Piggy Measuring Cups by Del Rey
5
$19.99
Recipe & Cooking Community
Join Us on
Facebook
Join Us on
Twitter

Viennese Potato Soup
Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  45 Minutes
Yield:  Makes 8 servings
RECIPE INGREDIENTS
3 tablespoons vegetable oil
2 cups sliced onions; large Bermuda or Spanish
2-1/2 cups sliced leeks, about 3, cleaned thoroughly
1 tablespoon fresh marjoram, chopped, or 1-1/2 teaspoons dried
8 cups peeled, sliced potatoes, approximately 4 pounds
7 cups beef broth
3/4 cup buttermilk or plain low-fat yogurt
1/2 teaspoon freshly ground black pepper, or to taste
Pinch of ground cardamom (optional)
Garnishes:
1/2 pound fresh mushrooms, sliced
1 tablespoon vegetable oil
1/2 cup peeled, diced carrots, precooked
1 cup peeled, diced potatoes, precooked
DIRECTIONS
Put the 3 tablespoons vegetable oil in a large pot. Add the onions, leeks, and marjoram and sauté over medium heat, stirring occasionally, until the vegetables are softened, about 15 minutes.
Add the potatoes and beef broth, cover, and simmer for 25 minutes.
Add the buttermilk or yogurt, pepper, and cardamom, if using.
Puree the soup in a food processor or blender.
In a skillet, sauté the mushrooms in the oil for 1 minute, or until the liquid evaporates and the mushrooms are golden. Season with salt and pepper, to taste.
Divide the mushrooms and precooked carrots and potatoes among 8 bowls. Add the soup and serve immediately.
NOTE: If you use yogurt instead of buttermilk, do not reheat the soup. Yogurt can separate when reheated.
Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Potato Soups
Nutrition Facts per Serving
Yield: Yield:  Makes 8 servings
Calories: 258
Fat. Total: 7g
Fiber: 4g
Carbohydrates, Total: 40g
Sodium: 109mg
% Cal. from Fat: 24%
Cholesterol: 1mg
Protein: 10g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering:
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2012 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Small Advertising Healthy Recipes from Taste of Home