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Erdapfelsuppe

Classic Austrian potato soup with caramelized onions and a hint of caraway. Creamy and deeply satisfying comfort food.

45 minEasyServes 4220 cal/serving

AustrianSoupStovetopStandard

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Ingredients

  • 2 lb russet potatoes, diced
  • 1 yellow onions, diced
  • 1 tbsp unsalted butter
  • 6 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/4 tsp caraway seeds
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp fresh chives, chopped
  • 1/8 tsp sweet paprika

Instructions

  1. 1

    Melt 1 tbsp unsalted butter in a large pot over medium heat.

  2. 2

    Add 1 diced yellow onions and cook for 8-10 minutes, stirring frequently, until deeply caramelized and golden brown.

  3. 3

    Add 2 lb diced russet potatoes and stir well to coat with the butter and onion mixture.

  4. 4

    Pour in 6 cup vegetable broth and 1/4 tsp caraway seeds. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are very tender.

  5. 5

    Stir in 1/2 cup heavy cream and season with 1/4 tsp salt and 1/8 tsp black pepper.

  6. 6

    If a smoother texture is desired, use an immersion blender to partially blend the soup, leaving some chunks.

  7. 7

    Simmer for another 2-3 minutes.

  8. 8

    Ladle into bowls and garnish with 1 tbsp chopped fresh chives and a pinch of 1/8 tsp sweet paprika. Serve hot.

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Questions

What is Erdapfelsuppe?

Classic Austrian potato soup with caramelized onions and a hint of caraway. Creamy and deeply satisfying comfort food. This reference files it under Austrian soup: made on the stovetop, rated easy and about 45 minutes start to finish.

What should Erdapfelsuppe look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until potatoes are very tender.

Can I speed up the caramelized onions in Erdapfelsuppe?

Step 2 reads: "Add 1 diced yellow onions and cook for 8-10 minutes, stirring frequently, until deeply caramelized and golden brown." Not by much. Step 2 needs steady medium-low heat; turning it up burns the outside before the sugars inside have browned. A splash of water rescues a pan that starts to catch.

What equipment do I need for Erdapfelsuppe?

Beyond a knife and a board, the method uses an immersion blender (step 6) and a blender (step 6). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

What can I use instead of heavy cream in Erdapfelsuppe?

The entry for Erdapfelsuppe calls for 1/2 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

How many calories are in Erdapfelsuppe?

One serving (the recipe makes 4) is about 220 calories, with 6 g protein, 32 g carbohydrate and 8 g fat, plus 3 g fiber and 820 mg sodium.

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