Welcome to The Storied Recipe! My podcast guest, Dora Hurley shared this simple, easy Hungarian 5 Ingredient Potato Soup Without Milk. For years, every Friday her grandmother made her this meal, which served both religious and practical purposes. Listen to her episode, "A Hungarian Friday Meal" while you make this super simple 5 Ingredient Potato Soup!
My podcast guest, Dora Hurley, enjoyed her grandmother's Hungarian Chunky Potato Soup recipe without milk every Friday evening. As Dora explains in her episode, her strictly Catholic grandmother never ate meat on Fridays to recognize and remember that Jesus died on a Friday.
This delicious, super easy soup, which can come together in 15-20 minutes, had a practical advantage for Dora's grandmother as well. In a time and place where food shopping only occurred at a pop-up market once a week, a "Friday meal" had to use only the most basic of ingredients.
A non-dairy potato soup recipe still delicious thanks to bay leaf, onion, classic Hungarian spice - paprika.
Another element to Friday meal - Poppy Seed Bread Pudding, Mákos Guba. Enjoy!
- Listen to Dora's Story
- Follow The Storied Recipe in Your Favorite Player
- Just 5 Simple Ingredients
- Flavorings and Garnishes:
- Substitutions and Variations
- How to Make In a Crock Pot or Slow Cooker
- How to Thicken Potato Soup
- More Eastern European Recipes
- Hungarian 5 Ingredient Potato Soup - No Milk
Listen to Dora's Story
Dora shares how her grandmother made her the very center of her world, despite working two jobs. As her grandmother grew up in poverty, she loved Dora every day by providing her with wholesome and delicious food.
Follow The Storied Recipe in Your Favorite Player
Just 5 Simple Ingredients
Potatoes - Most potato soup recipes call for waxy potatoes, like red potatoes or yellow potatoes as they hold their shape well in soups and stews. Personally, I don't mind using yukon gold potatoes. It is true that the Yukon golds break down, but I like how the blended potatoes thicken the soup. I don't prefer Russet potatoes, which are preferable for baking.
*Tip* - I don't worry about peeling potatoes for soup, as long as they are thin-skinned potatoes. A lot of nutrition is in the skins!
Bay Leaf and Onion - Simmering the potatoes in water with bay leaf and onion will flavor the broth and the potatoes as well.
Flour and Oil - You'll use flour and oil to make a simple roux (paste) to thicken the soup.
Flavorings and Garnishes:
Paprika - This is the most Hungarian of all the spices. Add ¼ teaspoon to start and more if you like it.
Salt and pepper - Of course.
Sour cream - This is almost as Hungarian as paprika! This is a milk-free potato soup recipe, but obviously if you add sour cream it will no longer remain dairy-free or vegan. If you prefer, you can always use sour cream - or skip it all together.
Green onions, chives, and dill - all of these are common in loaded baked potato soup, but uncommon in Hungarian soup. Certainly feel free to add them if you'd like.
Crispy Bacon - Again, this is more of a common American topping for loaded baked potato soup.
Cheese - Same as above.
Nutritional Yeast - Again, if you prefer to keep this soup dairy free and vegan, use this as a good option for cheese.
Substitutions and Variations
Heartier flavor: You can always replace some or part of the water with vegetable broth or chicken broth
Creamier soup - Before serving, add a bit of half and half or heavy cream.
Creamy vegan potato soup: Use any non-dairy milk like almond milk, oat milk, or cashew cream
- Cook diced potatoes, onions, and bay leaf in water.
- Make a roux from flour and oil and slowly stir into the soup.
- Season with salt, pepper, paprika, and garnish with your favorite toppings.
How to Make In a Crock Pot or Slow Cooker
Follow all the directions in the recipe except cook in the crock pot on low for 2 hours.
How to Thicken Potato Soup
- Use the roux as described in the recipe.
- For gluten-free soup, use chickpea flour to make the roux
- Another option for gluten-free soup: Mix a tablespoon of cornstarch with water until smooth. Add ¼ cup of the hot soup broth and mix until smooth again. Add to the soup.
- Mash about ⅓ of the potatoes using a potato masher.
- Dutch oven
- Saucepan or large sauce pot
- Potato masher
- Rustic soup bowls
- It's possible to freeze up to 3 months in Ziploc bag. This will take up very little space in your freezer, if you freeze it flat. However, the potatoes will definitely break down and become watery when you defrost the soup. You may need to re-thicken it using any of the methods above.
- It's better to make and serve this soup fresh.
- This traditional potato soup can last up to 5 days in the refrigerator. Reheat on the stovetop or in the microwave.
Try this simple dessert, which was the second half of Dora's Hungarian Friday Meal: