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Krumplileves (Hungarian Potato Soup)

Krumplileves (Hungarian Potato Soup)

Krumplileves (Hungarian Potato Soup) recipe! This simple soup only has a few ingredients and is the perfect comfort food for a chilly winter day.
Course Soup
Cuisine Hungarian
Keyword Hungarian, Hungary, krumplileves, paprika, potato, soup
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 30 minutes
Servings 4 Servings


  • 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

For serving:

  • 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.