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Hungarian potato soup with sausage and sour cream
Hungarian potato soup with sausage is an easy soup to make, and its flavor is unique. It has been a favorite in my family for many generations, full of flavor with a rich hearty broth thickened with sour cream. The deep smoky flavor comes from the sausage which makes the potato soup super delicious. This Hungarian potato soup with sausage is perfect for warming up to on a cold day.
It is just some potatoes cooked in water with sausage and bay leaves. The bay leaves are an important flavor ingredient. Do not omit them. In the end you stir in a light roux with some paprika powder and sour cream and the potato soup is done. Easy, 30 minute meal, perfect dinner for busy weekdays.
What kind of sausage to use in the potato soup?
Dried or smoked sausage (száraz kolbász, füstölt kolbász): It is ready to eat, no need to cook it. You can have it with bread and butter and make sausage bites for breakfast and dinner, or make it as a sandwich and place the sausage between 2 slices of bread. This sausage can also be used in a variety of different Hungarian soups and main dishes (potato soup, lecsó, layered potatoes, bean soup, potato paprika). It is close to the Spanish chorizo in taste and look.
If you want to learn more about sausages, CLICK HERE!
What is the best paprika to use?
Use sweet paprika powder that has a rich red color. I never use smoked or spicy paprika in this dish. We add the sausage to get the smoky flavor, and you can make your dish spicy after you serve, you add as much heat to the dish as you want. I love to mix in some Erős Pista (Hungarian chili paste), adds such a bold, spicy kick to the dish or sprinkle with some fresh hot peppers.