Rich Viennese Potato Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 7 cups plus 3 tablespoons beef broth OR chicken broth, divided
• 2 cups onion, sliced
• 2 1/2 cups sliced leeks
• 1 1/2 teaspoons dried marjoram
• 8 cups russet potatoes, peeled and cubed
• 3/4 cup heavy cream
• 1/2 teaspoon ground black pepper
• 1 pinch ground cardamom
• 1/2 pound fresh mushrooms, sliced
• salt and pepper to taste
• 1/2 cup chopped and precooked carrots
• 1 cup cooked and diced potatoes

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a large pot over medium heat, combine most of the broth with the sliced onion and leeks. Cover and simmer for 8 minutes until softened.

2. Add the cubed russet potatoes, marjoram, and ground black pepper with the remaining broth. Bring to a boil, then reduce to a simmer, partly covered, for 20 minutes until the potatoes are tender.

3. While the soup simmers, cook the sliced mushrooms in a skillet over medium-high heat with the reserved broth for about 6 minutes, until the liquid evaporates and the mushrooms lightly brown. Set aside.

4. Stir the chopped precooked carrots, diced cooked potatoes, and mushrooms into the pot. Simmer for 5 minutes to heat through.

5. Purée about half of the soup with an immersion blender or in a countertop blender, leaving some chunks for texture.

6. Stir in the ground cardamom and heavy cream. Season with salt and pepper to taste. Heat gently for 3 minutes without boiling.

7. Ladle into bowls and serve hot.