Homemade Potato Soup Recipe
Rich Viennese Potato Soup

This homemade potato soup recipe makes an excellent potato soup! Try it with different canned or homemade stock for a unique taste. Can also be made vegetarian!

Ingredients:

• 7 c. plus 3 tablespoons beef broth OR chicken broth, divided
• 10 med. peeled and cubed potatoes
• 2 med. sliced onions
• 2 1/2 c. sliced leeks
• 1/2 lb. sliced fresh mushrooms
• 1 1/2 tsp dried marjoram
• 6 oz. heavy cream
• 1 TBS vegetable oil
• 1/2 tsp freshy ground black pepper
• 1 pinch ground cardamom
• salt and pepper to taste
• 1/2 c. chopped, precooked carrots
• 1 c. cooked and diced potatoes

Directions:

1. Place the oil and 2 tablespoons broth in a large, non-stick pot over medium heat. Add the onions, leeks and marjoram and saute for about 15 minutes. Vegetables should be tender.
2. Add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes. Stir in the heavy cream, ground black pepper and cardamom. Puree the soup in small batches in a blender or food processor.
3. Place the mushrooms and the remaining 1 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. Add the mushrooms, precooked carrots and precooked potatoes to the pureed soup. Stir together.
4. Ladle into bowls and serve. Enjoy this homemade Viennese Potato Soup recipe.