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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 Servings
Course: Soup
Cuisine: Hungarian

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

    Cup of Yum
  1. In a large pot, drizzle 1 tablespoon (15 milliliters) of the vegetable oil over medium heat.
  2. 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.
  3. 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. 
  4. 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.
  5. If using, add the browned sausage slices back to the pot. Continue to cook until just heated through.
  6. In a small pan, drizzle the remaining 2 tablespoons (30 milliliters) oil over medium heat.
  7. Whisk in the flour until smooth and cook until golden and bubbly. Remove from heat and stir in the paprika. Stir into the soup.
  8. 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.