Krumplileves (Hungarian Potato Soup) recipe for #FoodieExtravaganza! This simple soup only has a few ingredients and is the perfect comfort food for a chilly winter day.
Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you and Anne of Simple and Savory decided to celebrate National Potato Lovers Day for today’s event. Other foods celebrated in February include Chocolate Lover’s Month, Great American Pies, Frozen Yogurt, Pizza Pie, Tortellini, Sticky Bun, Kahlua, Clam Chowder, and Banana Bread.
If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. Posting day is alway the first Wednesday of the month. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Krumplileves (Hungarian Potato Soup)
For National Potato Lovers Day, I am sharing this recipe for Krumplileves (Hungarian Potato Soup). Pieces of potato are simmered in a broth (or water) with bay leaves just until tender. At the end, a roux is mixed in with a little paprika. Serve with white vinegar, some parsley, and a dollop of sour cream. It is especially delicious with a couple slices of rustic bread.
The sausage is completely optional. I just happened to have some in the refrigerator that needed to be used up.
Be careful not to allow the paprika to burn. It can become bitter. I mixed it into the flour after removing the pan from heat.
Check out what everyone else made for the event:
A Day in the Life on the Farm – Air Fried Potato Chips by A Day in the Life on the Farm
Baked Rosti with Spiralized Potatoes by Karen’s Kitchen Stories
Colcannon Potatoes by Simply Inspired Meals
Creamy Cheeseburger & Veggie Hot Dish by Faith, Hope Love, & Luck Survive Despite a Whiskered Accomplice
Healthy Twice Baked Potatoes by Simple and Savory
Jansson’s Frestelse – Creamy Anchovy Potato Bake by Food Lust People Love
Krumplileves (Hungarian Potato Soup) by Tara’s Multicultural Table
Potato Hearts by Sneha’s Recipe
Sausage Stuffed Red Potatoes by Jolene’s Recipe Journal
Schwabischer Kartoffelsalat (German Potato Salad) by Culinary Adventures with Camilla
Scottish Macaroon Candy by Pandemonium Noshery
Waffled Hash Browns for Nat’l Potato Lovers Day – by Reviews, Chews & How Tos
Wet Breakfast Burrito by Palatable Pastime
Krumplileves (Hungarian Potato Soup) Recipe
Adapted from Zsuzsa in the Kitchen
Krumplileves (Hungarian Potato Soup)
- 3 tablespoons vegetable oil divided
- 6 ounces sliced Hungarian sausage or kielbasa optional
- 1 medium onion chopped
- 2 cloves garlic peeled and minced
- 4 cups chicken stock
- 3 large russet potatoes
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 teaspoon Hungarian paprika
- White vinegar
- Freshly chopped parsley
- Sour cream
- Rustic bread
In a large pot, drizzle 1 tablespoon of the vegetable oil over medium heat. Add the sliced sausage if using and cook until golden and the fat has rendered. Remove to a plate with a slotted spoon, leaving the fat in the pan.
Add the onion to the pan and cook, stirring occasionally, until softened. Mix in the garlic and cook just until fragrant, 30 seconds to 1 minutes.
Pour in the chicken broth, followed by the potatoes, bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer, cover, and cook until the potatoes are tender. If using, add the browned sausage slices back to the pot. Continue to cook until just heated through.
In a small pan, drizzle the remaining 2 tablespoons oil over medium heat. Whisk in the flour until smooth and cook until golden and bubbly. Remove from heat and stir in the paprika. Stir into the soup.
Transfer the soup to individual bowls, season as desired with white vinegar, top with parsley and sour cream, and serve with slices of rustic bread.