This Potato and Smoked Sausage soup is one that my Dad used to make. He only made a few dishes and this was one two or three that I remember. It was always delicious, and a traditional comfort food favorite and special whenever he made it for us as kids.

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  • Course Soup
  • Cuisine Hungarian
  • Keyword 30 Minute Meal, Cold Weather, Comfort food, Cooking for one, Fall-Winter, Week Night Dinner
Servings Prep Time Cook Time
4 people 10 minutes 20 minutes
Passive Time Total Time
30 minutes
Servings Prep Time Cook Time
4 people 10 minutes 20 minutes
Passive Time Total Time
30 minutes
Degree of Difficulty
  • 2 links smoked sausage or smoked kielbasa sliced into 1/4" slices
  • 3 medium white potatoes peeled and cut into 1/2" cubes
  • 1 tbspn olive oil
  • 1/2 small onion finely diced
  • 1 green pepper, sliced
  • 4-5 sprigs fresh parsley sprigs chopped
For roux
  • 1 tbspn olive oil
  • 1 tbspn all-purpose flour
  • 1 tspn paprika
  • for garnish
  • 1 tbspn sour cream/serving optional
Servings: people
  1. Gather all ingredients before starting recipe
  2. Peel and finely chop 1/3 of a medium sweet onion
  3. Slice smoked sausage into 1/2" rounds
  4. Heat 1 tablespoon of oil in a 3 quart stock pot over medium heat.
  5. Add sausage to stock pot and stir to combine, sauté for 3-4 minutes
  6. Add chopped onions and sauté for another 3-4 minutes or until onions become soft
  7. Add parsley and stir to combine
  8. Peel and cube potatoes and add to sausage and onion mixture and stir to combine
  9. Add water to cover the mixture by 1-2 inches and bring soup to a boil, reduce heat to a strong simmer and cook for 15 minutes or until the potatoes are soft. Do not allow to become mushy,
  10. Make a roux with 1 tablespoon of oil and 1 tablespoon of oil, when the roux is bubbling, remove from heat and add 1 teaspoon of paprika, stir to combine. Then, add 2-3 ladles of soup to roux, stir and then turn the roux into the soup. Use a wire whisk to gently stir to make sure that lumps of flour do not form.

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