Viennese Potato Soup | Altwiener Erdäpfelsuppe | Original Austrian Recipe

Melt butter in a large pot over medium heat until foamy.

Add chopped carrot, leek, and turnip; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced potatoes, bay leaves, and vegetable broth; bring to a boil.

Reduce heat and simmer until potatoes are tender, about 15-20 minutes.

Remove bay leaves and blend the soup until smooth using an immersion blender.

Stir in heavy cream and season with salt, black pepper, and nutmeg.

Simmer for an additional 5 minutes to heat through.

Adjust seasoning with lemon juice and more salt if needed.

Serve hot, garnished with chopped fresh parsley.

Equipment Needed

Dietary

Allergens