Total Time
Prep 5 mins
Cook 25 mins

A good basic potato soup with a Hungarian flavor.

Ingredients Nutrition


  1. Bring broth to a boil and add the potatoes, onion, carrot, celery and green pepper.
  2. Cover and cook for 20 minutes.
  3. Discard the onion and green pepper.
  4. Mix together the flour and water to form a paste. With a spatula, slowly stir in the sour cream and this mixture to the hot soup.
  5. Add dill and paprika.
  6. Simmer the soup for another 5 minutes, or has slightly thickened.
  7. Season to taste with salt & pepper.


Most Helpful

This is a delicious, easy to make soup that I'll make again. I left out the sour cream, but otherwise followed the recipe as written.

lynnski / LA May 09, 2010

This is one of the best potato soup recipes I've ever made and I know for sure this is one I'll be making this winter to warm us up! I also blended the soup so did not add the flour/water. It thickens up great and is so delicious! Thanks for such an awesome simple recipe!

buddyddog August 31, 2009

Every year on the anniversary of my father's death I celebrate his life with a Hungarian feast. This was the soup I made this year. As I do not mix meat (chicken) with dairy for religious reasons, I didn't use the sour cream. I also didn't thicken the soup with flour. Instead I pureed it all together right in the pot with my immersion blender. This soup was delicious. I served it with Recipe #328388. My father used to love eating this soup all the time. Thanks for a warming soup, both physically and mentally.

Mirj December 29, 2008

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