Authentic Hungarian "Krumplileves”, (Creamy Potato Soup With Sausage)

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.