Hungarian Potato Soup (Krumplileves)

Ingredients

• 1.5 lbs Potatoes
• 1 medium Onion
• 1 large Carrot
• 1 stalk Celery Stalk
• 6 cups Vegetable Broth
• 1 tbsp Smoked Paprika
• 1 tbsp Sweet Paprika
• 1 tsp Dried Marjoram
• 1 leaf Bay Leaf
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Prepare your vegetables: Peel and cut the 1.5 lbs potatoes into 1-inch cubes. Peel and finely dice the 1 medium onion. Peel and cut the 1 large carrot into 1/2-inch thick rounds. Cut the 1 stalk celery stalk into 1/2-inch pieces.
2. 2Heat the 2 tbsp olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion, carrot rounds, and celery pieces. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. The onion should look slightly translucent.
3. 3Add the 1.5 lbs cubed potatoes, 6 cups vegetable broth, 1 tbsp smoked paprika, 1 tbsp sweet paprika, 1 tsp dried marjoram, and 1 bay leaf to the pot. Stir everything together.
4. 4Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes. The potatoes are tender when you can easily pierce them with a fork.
5. 5Once the potatoes are tender, carefully remove and discard the 1 bay leaf from the pot. Stir in the 1 tsp salt and 0.5 tsp black pepper. Taste the soup and add more salt or pepper if needed.

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