Hungarian Potato Soup - Krumplifőzelék

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Ingredients (for one serving): 

• 2-3 potatoes, peeled and diced
• 1 large onion, sliced and diced
• 2 cloves of garlic, finely chopped
• 1 tbsp olive oil
• 3 tsp paprika powder
• 3tbs sour cream
• water
• salt and pepper to taste

A very light version of the usually thick Hungarian potato soup, Krumplifőzelék.  

1. Put onions, garlic and olive oil in a pan, and cook on low heat until onions are completely soft. Stir frequently. 
2. Add potatoes, and pour water in the pan until potatoes are just about covered. Bring to a boil, and let simmer until the potatoes are tender. When done, cover, and take off from heat. 
3. Add salt, pepper, and paprika, mix well. 
4. Now take about 3-4 tbsp of the liquid, and mix with the sour cream in a separate bowl. Add the sour cream mix to the soup, mixing well to avoid any lumps. 
5. DONE! Serve with a slice of bread, and some dry white wine. Divine. 

A wonderfully delicious soup! 

Leave comments, questions below! 

xoxox

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