Hungarian Potato soup

I love this soup. It has always been my recipe to fall back on when I needed something good and hearty, but did not have the budget/time/energy to deliver. It is good, it looks nice, it ain’t fussy and it won’t cost you much. Thanks dad.

I often double the quantity of vegetables, all except the potatoes. I just can’t resist the lure of using up already handy ingredients.

Hungarian potato soup


50 gr butter (I often replace by 30 gr butter+1 Tbsp canola oil
1 carrot peeled and chopped in small cubes
4 potatoes peeled and cubed
1 onion peeled and chopped
1 celery stalk peeled and chopped
1 green pepper (yes, you can use your red one, I won’t tell a soul), chopped
1 tsp paprika
2 Tbsp all purpose flour
6 cups hot vegetable/chicken stock
4 Tbsp sour cream


1. In a pot melt your butter and add the chopped onions, carrots and celery. Saute on medium high heat for a few minutes, stirring often, until the veggies begin to soften up.

2. Remove your pot from the heat and add flour, paprika, potatoes and peppers. Stir well.

3. Replace the pot on the stove and add hot stock, stirring well. Bring to a boil and reduce heat. Cook for about 30 minutes, or until the potatoes are soft. Cut heat and mix in sour cream and salt to taste.

4. Reheat carefully, do not overboil or the cream will become all weird on you.