Tested till perfect Hungarian Potato Soup

Hungarian Potato Soup

Either warm or cold, this thick, creamy soup, with its vibrant accents of vinegar and sour cream, makes taste buds sing.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2008

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 8 8whole black peppercorns
  • 2 2bay leafbay leaves
  • 1 tbsp 1tbspvegetable oil
  • 2 2celery stalkcelery stalks, diced
  • 1 1oniononions, diced
  • 1/2 tsp 1/2tspsalt
  • 4 4russet potatorusset potatoes, (1-1/2 lb/750 g)
  • 2 cups 2cupssodium-reduced chicken stock
  • 3 tbsp 3tbspwhite vinegar
  • 1/3 cup 1/3cupsour cream
  • 2 tbsp 2tbspchopped fresh parsley
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In cheesecloth square, tie together peppercorns and bay leaves with string; set aside.

In large saucepan, heat oil over medium heat; cook celery, onion and salt, stirring occasionally, for about 8 minutes or until tender but not browned.

Meanwhile, peel and cube potatoes to make 4 cups (1 L). Add to pan; cook, stirring, for 2 minutes. Add 3 cups (750 mL) water, chicken stock, vinegar and spice bag; bring to boil. Reduce heat, cover and simmer for about 45 minutes or until potatoes are tender. Discard spice bag.

With immersion blender or food mill, pur?soup until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Whisk in sour cream and parsley. Heat through over medium heat, stirring occasionally.

Additional information : Tip: An immersion blender gives this soup its silky texture. If you don't have one, pulse soup (do not whiz) in batches in a regular blender.

Nutritional Information Per serving: about

cal 201 pro 5g total fat 6g sat. fat 2g
carb 33g fibre 3g chol 8mg sodium 626mg

% RDI:

calcium 5 iron 5 vit A 5 vit C 23
folate 11
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