"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." — MARBALET
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
See how to make a comforting, creamy potato and leek soup.
This creamy soup is made with fresh tomatoes, cream, and butter.
See how to make a creamy, green garlicky potato soup.