Recipe by MARBALET
"This is a smooth soup, and can be changed by using different broth in the recipe for a different taste sensation. You can make this vegetarian by using vegetable broth or stock instead of the beef or chicken broth. If you do that, then I recommend using buttermilk in place of the cream."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
plus 3 tablespoons beef broth OR chicken broth, divided
2 1/2 cups
1 1/2 teaspoons
russet potatoes, peeled and cubed
ground black pepper
fresh mushrooms, sliced
salt and pepper to taste
chopped and precooked carrots
cooked and diced potatoes
Great recipe! I used chicken broth and doubled the mushrooms and carrots and it turned out great. Family loved it.
Very tastey and I love the pile of hidden veggies inside. I think it needed a longer cook time for potatoes in the pot. I'd also like more carrots and potatoes at the end. Good enough that my friends asked for more, though! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Rich Viennese Potato Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 82
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
This creamy soup is made with fresh tomatoes, cream, and butter.
See how to make a comforting, creamy potato and leek soup.
See how to make a rich, creamy baked potato soup.