This Hungarian potato soup is such a basic, simple soup. My grandmother used to make it regularly.

Burgonya=potato, leves=soup in Hungarian. Krumpli is another word for potato in Hungarian, and potato soup can also be called krumplileves.

Recipe from Az Ìnyesmester Szakácskônyve (The Expert’s Cookbook)

Ingredients for Hungarian Potato Soup

3/4 kilo (1-1/12 lbs) potatoes
Salted water
Flour
Oil or lard
Chopped or grated onion
Paprika
Sour cream for serving

Peel, cube, and cook the potatoes in salt water until tender.

Make thin browned flour roux with the flour and oil or lard and add to soup to thicken.

Lightly fry the chopped or grated onion and paprika and add to the soup.

Serve with sour cream.