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.
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.