Rich Viennese Potato Soup is one of my most treasured recipes, dear—a comforting classic that reminds me of my grandmother’s kitchen in Vienna. This beautiful soup is so satisfying and genuine, it’ll warm your heart right up on even the coldest day.
What makes this soup truly special is the way the leeks and onions become so tender and sweet when sautéed in that lovely olive oil, creating a wonderful foundation for the broth. The touch of marjoram brings such an authentic Viennese flavor that you simply can’t find in ordinary potato soups, and using good quality chicken broth makes all the difference, honey.
I love serving this soup to family gatherings, and I always watch how people’s faces light up with that first spoonful—it’s like tasting a memory. This is the kind of dish that brings everyone to the table and reminds us why we cook with love for the people we cherish most.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Rich Viennese Potato Soup
Ingredients
- 7 cup Swanson Chicken Broth 99% Fat Free
- 3 tablespoon Swanson Chicken Broth 99% Fat Free
- 1 tablespoon Olive Oil
- 2 cup Onions
- 2.5 cup Leeks
- 1.5 teaspoon Marjoram
- 8 cup Potatoes
- 1 cup Buttermilk
- 0.5 teaspoon Black Pepper
- 1 pinch Cardamom
- 0.5 pound Mushrooms
- 0.5 cup Carrots
- 1 cup Potatoes
Instructions
- 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.
