This is an authentic Hungarian recipe for Creamy Potato Soup with Sausage, full of flavor, a definite comfort food on those cooler evenings.

This Hungarian Soup (she calls it “Krumplileves”, which means “Creamy Potato Soup with Sausage”. This recipe has been a family favorite for many generations!!

Step 1: Authentic Hungarian "Krumplileves”, by C. Kiss.

I received this recipe from my mother in-law. She was born in Budapest Hungarian 1925, with her husband, she moved to America when she was in her mid-thirties She brought many family recipes. Today, at 93, she still loves to cook for an army.,LOL!

Step 2: Ingredients:

6 ounces smoked Hungarian sausage (or chorizo sausages), cut into half-moons

1 medium white onion, roughly chopped

2 - 3cloves of garlic, diced

1 red bell pepper, diced

2 tablespoons tomato paste

3 large potatoes, Yukon Gold or Russet, peeled, cubed, or cut into 4’s (these potatoes hold their shape well after boiling)

4-5 cups vegetable or chicken broth or stock

3 bay leaves

4 tablespoons oil

2 tablespoons flour

2 teaspoons sweet Hungarian Paprika

1/8 teaspoon hot Hungarian Paprika (optional)

1/2 cup sour cream

Salt and pepper to taste

Red peppers, white vinegar, sour cream and hot sauce for garnishing.

Step 3: Directions:

Heat a heavy bottomed frypan over medium heat. Add a few drops of olive oil and add the cut-up sausage or chorizo.

Step 4:

Cook the sausage until crisp and fat has rendered, about 5 minutes. Spoon the sausage out onto a plate and set aside, retaining the oil.

Step 5:

To the reserved oil in the pan, add the chopped onions and bell peppers, sauté until soft, about 4-5 minutes.

Step 6:

Add the chopped garlic and sauté until fragrant, about 1 minute, careful not to burn the garlic.

Step 7: Meanwhile:

In a Dutch oven or heavy bottomed pot, add the broth and potatoes. Over medium low heat, bring to a simmer and cook, partially covered, until potatoes are tender, about 6 minutes.

Step 8: While Soup Is Simmering:

JUST before you add the liquids, stir the tomato paste into the vegetables along with the other seasonings.

Step 9:

Carefully, add about 1 cup of the HOT potato liquid to tomato/veggies, mix to combine.

Step 10:

Gently, pour the mixture to the soup, careful not to splatter on yourself!! Mix to combine evenly.

Step 11:

Then add the reserved sausage. Oh, don't forget the bay leaves!!!!

Step 12:

Again, cover, over low heat, simmer until potatoes are almost tender, about 5 minutes.

Step 13: Thicken Soup:

Make a light roux, to thicken your soup. Add 4 tablespoons of olive oil and 2 tablespoons of flour to a small saucepan and cook over medium heat for 1 – 2 minutes, stirring constantly.

Step 14:

Remove from heat, set aside to cool.

Step 15:

When the oil and flour mixture has cooled, combine mixture with 1/2 cup of broth from the soup.

Step 16:

Add the sour cream and more paprika, if you desire, mix well.

Step 17:

SLOWLY, pour the mixture to the soup, while you’re mixing the soup to avoid lumps. Continue to cook soup, until the vegetables are tender.

Step 18:

If soup is too thick, simply add some broth or water to thin out.

Step 19: Toppings:

Garnish with sour cream, red peppers, onions, vinegar, or, hot sauce, (such as Erős Pista, a popular spicy sauce made from hot paprika and salt is used in Hungary), if using sauce, use cautiously, adjusting the flavor to your taste.

Step 20:

I served the soup with some crusty multigrain Italian bread. Yummy rich in flavors and wonderful cool weather comfort food!!!

<p>Looks amazing! I can't wait to try it!</p>
<p>Thank you and I hope you'll send pics!!</p>
<p>Thank you, if you have any questions, I'll be glad to help....</p>
<p>I'm so happy to meet the one of my favourite soup here:-) Will perhaps the next issue be: &quot;How to make the famous Hungarian 'T&uacute;r&oacute;s csusza p&ouml;rccel'?&quot; (We made it for our Polish friend last year, they didn't believe that it was possible to make a food with those ingredients:-)</p><p>Erős Pista RULEZ! (there is a bigger brother name Haragos Pista (Steve, the Furious) - that is more hot than any kind of normal chilli...)</p><p>There is life beyond the BurgerKing!</p><p>Congrat, dear, and for your mom in law too from Hungary! </p><p>&Eacute;s magyarul is: Nagyon &ouml;r&uuml;l&ouml;k, hogy az egyik kedvenc levesemmel tal&aacute;koztam itt. Lehet, hogy legk&ouml;zelebbi cikk a t&uacute;r&oacute;s csusz&aacute;t mutatja be? (Tavaly a lengyel bar&aacute;tainknak csin&aacute;ltuk meg, &eacute;s nem akart&aacute;k elhinni, hogy ezekből a hozz&aacute;val&oacute;kb&oacute;l is lehet kaj&aacute;t csin&aacute;lni.:-)</p><p>Az Erős Pista t&eacute;nyleg RULEZ, de most m&aacute;r lett egy nagy tes&oacute; is, a Haragos Pista - b&aacute;rmelyik csilin&eacute;l is durv&aacute;bban erős:-)</p><p>Van &eacute;let a Burger Kingen t&uacute;l is!</p><p>Sz&iacute;vből gratul&aacute;lok, a kedves mam&aacute;nak is, innen Magyarorsz&aacute;gr&oacute;l!</p><p>Fhtang!</p>
<p>A big &ldquo;thank you&rdquo; for writing me BigCthulhu!!! I hope you can give the recipe a try soon. If so, please free to let me know how your Hungarian &quot;Krumplileves turns out.</p><p>Thanks again BigCthulhu , Cyann :)</p><p>Egy nagy &quot;k&ouml;sz&ouml;n&ouml;m&quot; BigCthulhu &iacute;r&aacute;s&aacute;ra!<br>Rem&eacute;lem, hamarosan megkaphatja a receptet. Ha igen, k&eacute;rlek ossza meg velem, hogy a magyar &quot;Krumplileves&quot; kider&uuml;l.</p><p><br>K&ouml;sz&ouml;nj&uuml;k ism&eacute;t BigCthulhu, Cyann :)</p>

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