Viennese Potato Soup

For the Viennese potato soup, pour a little water into a bowl and soak the mushrooms in it. Peel the onion and chop it in the multi chopper.

Wash the leeks and soup vegetables and slice them with the fine slicing disk of the vegetable slicer. Cut the potatoes into coarse cubes and the bacon into fine cubes.

Add the leeks, onion and bacon to the Cooking Chef stainless steel bowl with 2 tablespoons of oil. Clamp the Professional Patisserie Hook, set the timer to 10 minutes and steam at 110 °C on stirring interval level 3.

Add the potatoes, mushrooms and vegetables. Insert the cooking stirring element and fill the Cooking Chef stainless steel bowl with water or soup up to the mark (3 l).

Select stirring interval level 3 and set the timer to 20 minutes. Then add sugar, caraway seeds and marjoram. Take a quarter of the soup and blend it in the stainless steel blender attachment and pour the amount back into the bowl.

Give everything another quick stir. Season with salt and pepper as needed.

Round off the Viennese potato soup with whipped cream.

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