Krumplileves (Hungarian Potato Soup)

A recipe for Krumplileves (Hungarian Potato Soup)! This comforting soup has only a few ingredients and is perfect for a chilly winter day.

Foodie Extravaganza

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.

Krumplileves (Hungarian Potato Soup)

For National Potato Lovers Day, I am sharing a recipe for Krumplileves (Hungarian Potato Soup)! This incredibly comforting soup is perfect for cooler days with a paprika-spiced broth, smoked sausage slices, and tender pieces of potato.

The potato cubes 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 while still hot with white vinegar, some parsley, and a dollop of sour cream. It is especially delicious paired with a couple slices of rustic bread to soak up all the broth.

A Couple of Krumplileves Tips

The sausage is completely optional. I especially love the smoky flavor it incorporates into the potato soup. If avoiding meat, you can simply omit it.

Hungarian smoked sausage can be found in some markets with Central/Eastern European ingredients. For those in Northern Virginia, I have been able to find it at German Gourmet in Falls Church. If unavailable, swap for another type of paprika-based smoked sausage, though the flavor and texture may not be the same.

Be careful not to allow the paprika to burn. It can become bitter if overcooked. I mixed it into the flour after removing the pan from heat.

Adjust the amount of salt and pepper to taste. The exact amount required will vary based on the salt content of the chicken stock.

This soup is best served warm from the stove.

Looking for more Hungarian recipes?

Try my:

• Húsvéti Kalácskoszorú (Hungarian Easter Wreath)
• Rántott Gomba (Hungarian Fried Mushrooms)
• Csirkepörkölt (Hungarian Chicken Stew)

Check out what everyone else made!

• Air Fried Potato Chips by A Day in the Life on the Farm
• Baked Rosti with Spiralized Potatoes by Karen’s Kitchen Stories
• Jansson’s Frestelse – Creamy Anchovy Potato Bake by Food Lust People Love
• 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
• Wet Breakfast Burrito by Palatable Pastime

Krumplileves (Hungarian Potato Soup) Recipe

Adapted from Zsuzsa in the Kitchen

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5 from 3 votes

Krumplileves (Hungarian Potato Soup)

A recipe for Krumplileves (Hungarian Potato Soup)! This comforting soup has only a few ingredients and is perfect for a chilly winter day.

Course Soup

Cuisine Hungarian

Keyword Hungarian, Hungary, krumplileves, paprika, potato, soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Ingredients

• 3 tablespoons (44 milliliters) vegetable oil divided
• 6 ounces (170 grams) sliced Hungarian sausage optional
• 1 medium onion peeled and chopped
• 2 cloves garlic peeled and minced
• 4 cups (1 liter) chicken stock
• 3 large russet potatoes
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons (15 grams) all-purpose flour
• 1 teaspoon Hungarian sweet paprika

For serving:

• White vinegar
• Freshly chopped parsley
• Sour cream
• Rustic bread

Instructions

• In a large pot, drizzle 1 tablespoon (15 milliliters) 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 minute. 
• 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 (30 milliliters) 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.