Knorr Austrian Cream of Herb Soup, Made Creamier at Home

Knorr Austrian Cream of Herb Soup is a packet-based creamy soup seasoned with a blend of herbs; this version builds it out with potato, onion, milk, and fresh parsley for a more substantial bowl. Serve it hot as a light lunch or starter, with bread alongside: the packet makes seasoning convenient, while the added ingredients let you adjust the soup’s body and freshness.

This is a practical, home-style way to prepare the packaged soup, not a claim that there is one definitive Austrian recipe. The packet itself provides the signature herb flavor, and the potato gives the finished soup a satisfying texture without requiring a complicated roux or a long simmer.

Ingredients

1 packet Knorr Austrian Cream of Herb Soup mix (about 50 g; packet sizes vary, so check the label)
1 medium yellow onion, finely chopped (about 1 cup / 150 g)
1 medium waxy potato, peeled and cut into ½-inch cubes (about 1½ cups / 225 g)
1 tablespoon unsalted butter (14 g)
3 cups water (710 ml), or the amount stated on the soup packet if its directions call for a different volume
1 cup whole milk (240 ml); count it as part of the packet’s total liquid amount if the label specifies one
¼ cup heavy cream (60 ml)
2 tablespoons finely chopped fresh parsley (about 8 g), plus a little more for serving
1 teaspoon fresh lemon juice (5 ml), plus more to taste
⅛ teaspoon ground black pepper (about 0.3 g), plus more to taste
Salt, only if needed after tasting (up to ¼ teaspoon / 1.5 g)

Instructions

Prepare the ingredients. Finely chop the onion and cut the potato into small, even cubes so the pieces cook at a similar pace. Chop the parsley and measure the milk, cream, and lemon juice. Read the packet directions before you start: use the package’s stated liquid amount if it differs from the quantity listed here, and include the milk in that total rather than adding it on top.
Soften the onion. Melt the butter in a medium, heavy-bottomed saucepan over medium heat. Add the onion and cook for about 5 minutes, stirring every minute or so, until it is soft and translucent but not browned. If the onion begins to take on color, lower the heat; browned onion can give this pale, delicate soup a stronger, sweeter flavor than intended.
Cook the potato. Add the cubed potato and water to the saucepan. Bring the liquid just to a boil, then reduce the heat to maintain a gentle simmer. Cover the pan partially and cook for 12 to 15 minutes, stirring once or twice, until a fork slides easily into the largest potato cubes. Keep the simmer gentle rather than vigorous, which helps prevent splashing and uneven cooking.
Mix in the soup packet. In a small bowl, whisk the Knorr soup mix into the cold milk until no dry clumps remain. Pour this mixture into the saucepan while stirring. If the packet instructs you to dissolve the mix in water instead, follow its method and use the milk as a replacement for some of that liquid. Stir thoroughly along the base and corners of the pan, where powdered mix can settle.
Finish the soup. Bring the soup back to a gentle simmer and cook for about 5 minutes, stirring frequently, or for the time specified on the packet. Do not let it boil hard. The soup should thicken slightly and the potato should be tender. Stir in the cream, parsley, lemon juice, and black pepper; warm for about 1 minute, then taste. Add salt only if needed, since the seasoning mix may already be salty.
Adjust the texture and serve. For a rustic soup, leave the potato cubes whole. For a smoother texture, use an immersion blender briefly, keeping some potato pieces intact if you like a little bite. If the soup seems thicker than you want, stir in warm water or milk a tablespoon at a time. If it is thinner, let it simmer gently for another minute or two, stirring often. Ladle into warm bowls and finish with parsley and black pepper.

Tips

Use the packet as the seasoning guide. Soup-mix packet sizes and preparation directions can differ by market. Check the liquid amount and cooking time on your specific package, and treat the quantities here as a starting point if the label calls for something different. Keeping the total liquid close to the package directions helps the soup thicken as intended.
Keep the potato pieces even. Cubes around ½ inch cook quickly and are less likely to leave you with some firm pieces and some falling apart. Waxy potatoes such as red potatoes or Yukon Gold hold their shape; russets work too, but they break down more readily and make the soup thicker.
Season at the end. The mix provides herbs and salt, so adding salt before tasting can make the soup overly salty. A little lemon juice brightens the creamy flavor; add it gradually, since too much can make the soup noticeably tart.
Prevent a grainy or lumpy finish. Whisk the dry mix into cold milk first, then stir it into the hot potato mixture. Keep the heat low after adding dairy and avoid a rolling boil, which can make the texture less smooth. If you do get a few small lumps, whisk gently or blend briefly before serving.

Serving Suggestions

Serve the soup in small bowls as a first course, or offer larger portions for a light lunch. Rye bread, crusty sourdough, or a warm pretzel roll is useful for dipping and suits the savory herb flavor. For a simple meal, add a green salad with a sharp vinaigrette; its acidity balances the creaminess without competing with the packet’s seasoning. A few sliced radishes or cucumber on the side also add a crisp contrast.

Finish each bowl with chopped parsley, a small swirl of cream, or a few finely sliced chives. Keep garnishes modest so the herb flavor remains the focus. If serving several people, bring the saucepan to the table or use a warmed serving bowl; the soup thickens as it cools, so have a little warm water or milk nearby for loosening it between servings.

Variations

Make it more herb-forward: Add 1 tablespoon (about 4 g) chopped chives or 1 teaspoon (about 1 g) chopped dill with the parsley. Fresh herbs taste brightest when stirred in near the end, rather than simmered for the full cooking time. Dill gives the soup a distinctly different, slightly sharper profile, so start with a small amount.

Use a dairy alternative: Replace the whole milk with unsweetened oat milk or unsweetened soy milk, using the same 1 cup (240 ml). For the finishing cream, use ¼ cup (60 ml) unsweetened plant-based cooking cream, or omit it and add a little extra milk alternative. Choose plain, unflavored products; sweetened varieties can make a savory soup taste unexpectedly sweet.

Add vegetables: Stir in ½ cup (75 g) finely diced carrot with the onion, or add ½ cup (75 g) frozen peas during the final 3 minutes of cooking. Carrot contributes sweetness and color, while peas make the soup more substantial. Keep the additions modest so the herb mix still defines the flavor and the liquid-to-seasoning balance remains close to the package directions.

Make it smoother or chunkier: Blend the soup until smooth for a velvety bowl, or mash a few potato cubes against the side of the pan to thicken it without using a blender. For a chunkier version, leave the potato intact and serve with a spoon. Blending hot liquid requires care: use an immersion blender in the pan, keep the blade submerged, and switch it off before lifting it from the soup.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a shallow, covered container. The soup keeps for 3 to 4 days in the refrigerator. It will usually thicken as the potato absorbs liquid, so store it as it is and adjust the consistency when reheating rather than thinning the entire batch in advance. Label the container with the date if you are saving more than one prepared dish.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring frequently and adding a splash of water or milk if it has become too thick. Heat leftovers to 165°F (74°C), checking with a food thermometer, as recommended for reheated leftovers. Avoid a hard boil after the cream has been added. You can also reheat a serving in the microwave in a covered, microwave-safe bowl, stirring every 30 seconds until evenly hot; use a thermometer to confirm the same temperature.

To freeze, cool the soup and transfer it to a freezer-safe container, leaving a little room at the top. Freeze for up to 2 months for best quality. Potato and dairy soups can separate or turn slightly grainy after thawing, so thaw overnight in the refrigerator and reheat gently while whisking. Blending briefly can help bring the texture back together. Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

Can I make Knorr Austrian Cream of Herb Soup without the potato?
Yes. Leave it out and begin by softening the onion, then prepare the soup according to the packet directions, using the measured liquid. The finished soup will be thinner and less filling, so you may prefer to serve it as a starter. Do not add extra seasoning until you have tasted the prepared soup.

Can I prepare it with water only?
Yes. Use water for the full liquid amount specified on the packet and omit the milk and cream. The result will be less rich, but the herb seasoning will still be present. For a little extra body without dairy, blend some of the cooked potato into the soup or use an unsweetened plant-based milk that suits savory food.

How do I know when the potato is cooked?
Test one of the larger cubes with the tip of a fork after 12 minutes of simmering. It should be easy to pierce and should not have a firm, chalky center. If it is still firm, continue simmering and check every 2 minutes. Potato size and the strength of the simmer can affect the exact cooking time.

Why did my soup become too thick?
Potatoes release starch, and the soup also thickens as it cools or sits in the refrigerator. Stir in warm water or milk a tablespoon at a time until it reaches the consistency you want. If you have not yet added the packet, also check that you used the liquid amount on its label; adding too little liquid can make the soup overly concentrated.

Can I make it ahead?
You can cook the soup up to 3 or 4 days ahead and refrigerate it promptly, though it may need extra liquid when reheated. For the freshest herb flavor, stir in the parsley and lemon juice just before serving rather than before storage. Reheat gently, stirring, and bring leftovers to 165°F (74°C).

Is this a traditional Austrian recipe?
This preparation uses a soup mix whose name identifies an Austrian-style herb soup, with potato and fresh herbs added for a fuller home-cooked version. Austrian soups vary by region, household, and ingredients available, so this recipe is best understood as a convenient adaptation rather than a single definitive traditional formula.

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