Rich Viennese Potato Soup

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 7 cups fat free chicken broth
• 3 tablespoons fat free chicken broth, divided
• 1 tablespoon oil, divided
• 2 cups onions, sliced
• 2 1/2 cups leeks, sliced
• 1 1/2 teaspoons dried marjoram
• 8 cups russet potatoes, peeled and cubed
• 1 cup low-fat buttermilk
• 1/2 teaspoon ground black pepper
• 1 pinch ground cardamom
• 1/2 lb fresh mushroom, sliced
• 1/2 cup carrot, diced
• 1 cup potato, diced

Recipe

• 1 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.
• 2 add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes.
• 3 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.
• 4 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.
• 5 at the same time boil the diced carrots and potatoes in a small saucepan.
• 6 mix the mushrooms, carrots and potatoes into the pureed soup.
• 7 serve.