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/ Styrian cheese-potato cream soup

Styrian cheese-potato cream soup

from the Ennstal gourmet region


  •     500 g potatoes (peeled and diced)
  •     100 g Ennstaler Styrian cheese
  •     170 g smoked bacon
  •     1 medium onion
  •     100 g leek (finely diced)
  •     80 g butter
  •     1 l beef broth with a dash of white wine
  •     1 Tbsp caraway seed
  •     0,5 Tbsp marjoram
  •     250 ml sour cream
  •     250 ml whipping cream
  •     salt, pepper and a dash of sugar
  •     2-3 garlic cloves (finely diced), garden herbs
  •     dash of lemon juice


  •     Sauté bacon and place to the side.
  •     Melt butter and sauté 200 g of diced potatoes with onion. Add broth and wine and bring to a boil.
  •     Add sour cream, whipping cream, and Styrian cheese. Puree well using a hand blender.
  •     Add herbs, spices, garlic, bacon and the remaining diced potatoes. Allow to simmer for 15 minutes.
  •     Add finely diced leek and serve hot.
  •     TIP: Parmesan can be used instead of Styrian cheese for this dish.