Old Viennese Potato Soup

For the Altwiener Erdäpfelsuppe, first cut the root vegetables, leek and onion into small cubes. Cut the bacon into fine strips. Soak porcini mushrooms in a little warm water. Cut the potatoes into cubes of about 1 x 1 cm.

Heat some oil in a pot, sauté bacon, vegetable cubes and onion in it colorless at medium heat. After about 5 minutes, pour in the vegetable soup and add the bay leaf and the remaining spices. Finely chop the porcini mushrooms and add to the soup with the liquid. Add the diced potatoes and simmer gently for about 15 minutes.

Remove bay leaf, season soup with salt and pepper. Arrange Altwiener Erdäpfelsuppe on plates and garnish with some sour cream.

Preparation Tip:

The old Viennese potato soup can also be served as a main course.

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