Hearty Hungarian Paprika Potato Soup
Indulge in the rich and spicy flavors of this Hearty Hungarian Paprika Potato Soup, a comforting vegetarian dish that's perfect for chilly days. With a velvety texture thanks to creamy nonfat milk, this soup showcases the warm essence of smoky and hot paprika, complemented by fragrant fresh dill. This recipe offers a wholesome option that is both budget-friendly—costing less than $2 per serving—and easy to prepare, making it great for busy weeknights. Feel free to add cooked lean turkey kielbasa slices for an extra protein boost if desired. Enjoy a bowl of warmth that nourishes both body and spirit!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
russet potatoes
2 lbs (peeled and cut into 3-inch cubes)
low sodium chicken broth or vegetable broth
4 cups
smoky paprika
1 tablespoon
hot paprika
1 teaspoon
celery seed
1 teaspoon
salt
1/2 teaspoon
olive oil
1 tablespoon
white onion
1 (finely chopped)
fresh dill
2 tablespoons (finely chopped)
ground nutmeg
1/8 teaspoon
nonfat milk
1 cup
Instructions
1
Peel and cut the russet potatoes into 3-inch cubes and place them into a 4-quart or larger slow cooker.
2
Pour in the low sodium chicken or vegetable broth, then add the smoky paprika, hot paprika, celery seed, and salt. Stir well to combine all ingredients.
3
In a medium skillet, heat the olive oil over medium-high heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Once ready, transfer the sautéed onion to the slow cooker.
4
Cover the slow cooker and cook the soup on low for 4 to 6 hours, or until the potatoes are tender. During the last 30 minutes of cooking, stir the soup to break up some of the potatoes into the broth, achieving a slightly chunky consistency.
5
Finally, add the chopped fresh dill, ground nutmeg, and freshly ground black pepper to taste. Pour in the nonfat milk and stir to combine. Cover and continue cooking for an additional 20 to 30 minutes until everything is heated through.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Hungarian Paprika Potato Soup?
It is a comforting vegetarian soup featuring russet potatoes and traditional Hungarian spices like smoky and hot paprika, cooked slowly for a rich flavor.
Is this soup suitable for vegetarians?
Yes, this is a vegetarian dish as long as you use vegetable broth as the liquid base.
What type of potatoes are recommended for this recipe?
The recipe calls for 2 lbs of russet potatoes, which provide a great texture for the soup.
How should I cut the potatoes?
The potatoes should be peeled and cut into 3-inch cubes before being placed in the slow cooker.
What is the cost per serving for this soup?
This is a budget-friendly recipe that costs less than $2 per serving.
Is the Hungarian Paprika Potato Soup spicy?
The soup has a warm and spicy flavor profile thanks to the inclusion of both smoky paprika and hot paprika.
How much smoky paprika is needed?
The recipe requires 1 tablespoon of smoky paprika to achieve its characteristic flavor.
What equipment is required for this recipe?
You will need a 4-quart or larger slow cooker and a medium skillet for sautéing the onion.
How long does the soup take to cook?
The soup cooks on low for 4 to 6 hours, plus an additional 20 to 30 minutes after adding the final ingredients.
How do I make the soup creamy without heavy cream?
The recipe uses 1 cup of nonfat milk to create a velvety texture and suggests breaking up some potatoes into the broth for thickness.
Can I add meat to this recipe?
Yes, you can add cooked lean turkey kielbasa slices for an extra protein boost if desired.
What type of broth should I use?
You can use 4 cups of either low sodium chicken broth or vegetable broth.
How is the onion prepared?
One white onion should be finely chopped and sautéed in olive oil for about 5 minutes until translucent before being added to the slow cooker.
When do I add the fresh dill?
The fresh dill is added during the final 20 to 30 minutes of cooking, along with the milk and nutmeg.
What spices are used besides paprika?
The soup is seasoned with celery seed, salt, ground nutmeg, and freshly ground black pepper.
How do I achieve a chunky consistency?
During the last 30 minutes of cooking, stir the soup to manually break up some of the potatoes into the broth.
Is this recipe good for meal prep?
Yes, it is an easy slow cooker recipe that is great for busy weeknights and chilly days.
Can I use hot paprika only?
The recipe calls for a specific balance of 1 tablespoon smoky paprika and 1 teaspoon hot paprika for depth and heat.
What is the purpose of the nutmeg in the soup?
A small amount of ground nutmeg (1/8 teaspoon) is added at the end to complement the savory and spicy flavors.
How much salt is included?
The recipe includes 1/2 teaspoon of salt, though you may adjust seasonings like pepper to taste at the end.
Can I cook this on high in the slow cooker?
The instructions specify cooking on low for 4 to 6 hours for the best results.
How much fresh dill is required?
You will need 2 tablespoons of finely chopped fresh dill.
What kind of oil should I use for sautéing?
The recipe recommends 1 tablespoon of olive oil.
Is this soup low in sodium?
The recipe specifically suggests using low sodium chicken or vegetable broth to keep the salt content managed.
How many ingredients are in this recipe?
There are 11 primary ingredients used in this soup.
What is the serving size for this soup?
While the specific serving size isn't listed, it is a budget-friendly meal designed for multiple servings using 2 lbs of potatoes.
Do I add the milk at the beginning?
No, the nonfat milk is added at the very end and cooked for just 20 to 30 more minutes.
Is this a traditional Hungarian dish?
It is inspired by Hungarian flavors, specifically featuring the iconic use of paprika and dill.
What is the texture of the soup?
The soup has a velvety yet slightly chunky consistency.
Can I skip sautéing the onion?
Sautéing the onion until translucent is recommended to develop the flavor before it enters the slow cooker.