Potato Soup (Krumplileves)

🥔 Potato Soup (Krumplileves) – Hungarian Style

A comforting, creamy potato soup with a hint of paprika and traditional Hungarian flavor. Perfect for chilly days or cozy family dinners.

Ingredients

• 4–5 medium potatoes, peeled and diced
• 1 onion, finely chopped
• 2 tbsp butter or oil
• 1–2 carrots, diced (optional)
• 1–2 tsp Hungarian paprika (sweet)
• 1 liter (4 cups) vegetable or chicken broth
• Salt & black pepper, to taste
• 100 ml (½ cup) sour cream (optional, for creaminess)
• 2–3 slices cooked smoked sausage or bacon, chopped (optional garnish)
• Chopped fresh parsley for garnish

Instructions

1. In a large pot, sauté onion in butter or oil until soft.
2. Add diced carrots (if using) and sauté for 2–3 minutes.
3. Stir in paprika quickly (don’t burn it) to release its flavor.
4. Add potatoes and broth. Bring to a boil, then simmer for 15–20 minutes until potatoes are tender.
5. Optional: Blend part of the soup for a creamier texture.
6. Stir in sour cream if desired and adjust seasoning with salt and pepper.
7. Serve hot, garnished with smoked sausage, bacon, and parsley.

💡 Tip: Serve with crusty bread or Hungarian-style kenyér for dipping.

If you want, I can make a super creamy, slow-cooker version that tastes just like a restaurant-style Krumplileves. Do you want me to do that?