Traditional Viennese Potato Soup contains soup greens (parsley, carrot, leek and turnip etc), bacon and mushrooms. It’s a deliciously hearty and substantial soup classic, a favourite in the winter, which is loved by the whole family particularly as there is a great variety of extras which can be added. By the way, for all those of you who don’t know, potatoes are called “Erdäpfeln” in Austria, or “earth apples”! Wonderfully creamy is also our Roux Soup!



  • 400 g potatoes (waxy, raw, diced)
  • 1 carrot (chopped into small pieces)
  • 1 turnip (yellow, chopped into small pieces)
  • 100 g celery (chopped into small pieces)
  • 1/4 stick of leek (chopped into small pieces)
  • 1 onion (chopped into small pieces)
  • 50 g ham or bacon (cut into strips)
  • 10 g porcini mushrooms (dried, soaked and chopped into small pieces)
  • oil for frying
  • 1 litre vegetable stock
  • 1 bay leaf
  • marjoram
  • caraway (ground)
  • salt
  • pepper
  • a little sour cream
Viennese potato Ingredients

Directions for Viennese Potato Soup

  1. Wash and trim/peel the potatoes, soup greens, leek and onions and cut into small cubes. Cut the bacon into fine strips and soak the mushrooms in a little warm water and chop.
  2. Heat a little oil in a pan and sauté bacon and onion at medium heat until clear. After approx. 5 minutes pour over the vegetable stock and add the bay leaf as well as remaining seasoning.
  3. Add mushrooms and potatoes to the stock and leave to simmer for approx. 15 minutes.
  4. Remove the bay leaf and season with salt and pepper. 
  5. Pour the Viennese Potato Soup into dishes and garnish with a little sour cream.
Viennese Potato Soup – Original Austrian Recipe


Austrians regard waxy potatoes as those with a low starch content. They are particularly well suited for use in this soup as they keep their shape during cooking and don’t crumble.


The history of how Potato Soup and potatoes entered Austrian cuisine could be described as somewhat difficult. For a long time, potatoes were regarded as being harmful and poisonous. However, during the Napoleonic Wars when there was a food shortage, they suddenly gained considerable popularity. Today it would be hard to imagine Austrian cuisine without potatoes and they are served in many different ways.


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