Recipes, Travel

Viennese Potato Soup

January 17, 2011
Viennese Potato Soup With Chives, Served With Bread and Grooner

Can’t travel to Austria? Why not take yourself  there by making this hearty Viennese Potato soup, guaranteed to warm your insides during our cold Canadian weather?

Some may opt to serve this as a first course or a starter, but it’s heavy enough (filled with deliciously evil ingredients like butter, cream and bacon) to be eaten as a complete meal.

Serve it with some tasty bread, pair it with a nice Austrian wine like Grooner and you’re all set.

Viennese Potato Soup
Yields 4-6 Servings


1.5 l beef stock
300 g potatoes
100 g fresh mushrooms (porcini, chanterelle etc.)
50 g bacon
50 g onion, chopped
120 g root vegetables (carrots, turnips, parsnips)
4 tbsp butter
1 tbsp flour
125 ml cream
1 bay leaf
Caraway seeds, ground
1-2 cloves of garlic, crushed
Ground pepper
Dash of white wine


Cut the potatoes and vegetables  into 1 cm cubes and divide in the ratio 1:2.

Clean the mushrooms with a moist cloth or sponge.  Do not wash under running water, you’ll lose flavor.

Separate the caps from the stems and cut into bite-size pieces.

In a casserole dish, heat the butter and saute the chopped onions. When the onions start becoming translucent, add about a third of the vegetables, potatoes and mushroom stems and saute.

When the vegetables, potatoes and mushrooms have sufficiently softened, dust with some flour and add a dash of white wine. When you add the flour and wine, be sure to quickly mix the ingredients together and be ready for the next step. This will help you to avoid burning the food.

Pour in about 1 1/4 liters of beef stock and stir.

Bring to a boil and season (to taste) with marjoram, bay leaf, caraway seeds, freshly ground pepper and salt. Also add the crushed garlic.

Simmer for about 10 minutes and take out the bay leaf.

Puree the soup and strain. Set the soup aside.

In a pot, add the rest of the vegetables and potatoes to the remaining beef stock and steam for about 10-15 minutes or until they are soft.

In a pan, fry the chopped bacon and mushroom caps.

Add the soup to the pot with the steamed vegetables. Also, add in the bacon and mushrooms.

Stir in the cream and bring to boil briefly.

Add more salt and pepper to taste.

Serve in warmed soup bowls and sprinkle over some chopped chives.


  1. I used regular Yukon Gold potatoes, Crimini mushrooms and turkey bacon. I didn’t have any turnips either. The soup still came out quite tasty!
  2. To help better clarify the recipe directions, I included some of my own remarks.


Source: The New Sacher Cookbook – Favorite Austrian Dishes by Pichler Verlag.  (Available for purchase on but unfortunately not on

Do you love travel? Are you interested in moving abroad?
Sign-up for our newsletter - sent monthly, there are exclusive travel tips, personal stories not available on the blog, giveaways and more.

Facebook Comments

You Might Also Like


  • Reply Vinny January 17, 2011 at 2:23 pm

    What’s marjoram and where do you get it?

  • Reply Cheryl Howard January 17, 2011 at 2:29 pm

    Check out the Wikipedia entry –

    I had some stocked in my spice rack already (came as a set when I purchased the spice rack) … but I am sure you can pick it up in any grocery store. Not sure about whether or not you can buy it fresh?

  • Reply Ayngelina January 18, 2011 at 8:13 am

    Love recipe posts! I’m not a fan of caraway but otherwise looks delicious.

    • Reply Cheryl Howard January 23, 2011 at 12:08 am

      It’s sooo good! My mouth waters just thinking about eating this dish. 🙂

    Leave a Reply