Total Time
2hrs 45mins
Prep 15 mins
Cook 2 hrs 30 mins

A terrific soup from Texas Tapestry cookbook. Enjoy!

Ingredients Nutrition


  1. In a dutch oven or other large pot, cook the oil and flour, stirring constantly of course, over medium heat until you have a light roux.
  2. About 10 minutes.
  3. Add the onions, celery and paprika, combining well.
  4. Cook until the veggies are soft, 5 minutes or so.
  5. Add all remaining ingredients except sour cream, and simmer over low heat for 2 hours.
  6. Shortly before serving, add the sour cream and simmer until heated thoroughly.
  7. Serve, topped with a little grated cheese if desired.


Most Helpful

Great, different potato soup!! I was lucky to have wonderful smoked pork hocks,that we bought in LaPlace,La. I cooked them the day before making the soup, with a hunk of onion, celery, carrot and bay leaf until tender. Removed the hocks, strained the broth and refrigerated until next day. This way I could skim off the fat layer before using the broth and proceeding with the recipe. We skipped the sour cream and cheese. This will be a new favorite at our house.

Koechin (Chef) February 26, 2010

This soup is really good! I had to use all sausage as my grocer didn't have any ham hocks but hopefully I will be able to get one next time I make this. I used half sweet Hungarian paprika and half smoked paprika and cooked the soup for 8 hours on low in my crock pot. It came out perfect. I have a lot left over so we will be enjoying this for our lunches this week.

Irmgard October 05, 2009

Tagged for Paprika, Sept 08 Herb/Spice of the Month in the Gardening Forum ~ Delicious! I made a half recipe, with one full pound smoked sausage, but without a ham hock ~ I skipped making the roux and didn't cook but about 40 minutes because I wanted the potatoes just tender, but still chunky!

Kerfuffle-Upon-Wincle September 22, 2008

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