HUNGARIAN PAPRIKA-POTATO SOUP RECIPE - (4.1/5)

Hungarian Paprika-Potato Soup Recipe - (4.1/5) image

Provided by mahto

Number Of Ingredients 13

SERVINGS: 4 (8 cups total)
2 lb russet or other starchy potatoes (about 4 lg), peeled and cut into 3" cubes
1 Tbsp olive oil
1 med white onion, finely chopped (about 1 c)
4 c low-sodium vegetable or chicken broth
2 Tbsp finely chopped fresh dill
1 Tbsp smoky paprika
1 tsp hot paprika
1 tsp whole celery seeds
1/2 tsp salt
1/8 tsp ground nutmeg
1 c fat-free milk
ramp up the protein by adding slices of cooked lean turkey kielbasa.

Steps:

1. BOIL potatoes in stockpot of water until just soft, about 20 minutes. Drain and mash roughly. Set aside. 2. HEAT oil in stockpot over medium heat. Add onion and sautÃ© until translucent, about 5 minutes. 3. STIR in broth and then add potatoes back to pot. Stir and break up potatoes into broth to reach a slightly chunky consistency. (The idea is to create a textured soup, not a baby-food-smooth one.) 4. ADD dill, paprikas, celery seeds, salt, nutmeg, and freshly ground black pepper to taste. 5. POUR in milk and combine to just heat through, 2 to 5 minutes. Do not boil NUTRITION (per serving) 267 cal,