Hungarian potato soup with sausage and sour cream

1. In a pan lightly brown the sliced sausage. When the sausage is lightly browned and rendered of fat, add the cubed potatoes, the bay leaves, salt and 5 cups of water and cover. Keep boiling until potatoes are well cooked (but not too cooked). 2. Roux (to thicken your soup): Heat oil in a pan; add 2 tablespoons of flour, stirring constantly. You need just enough oil to make the consistency of your roux not too thick and not too thin. It should spread out in your pan and bubble a little. After 2-3 minutes of searing, when it starts to brown, take it off the heat, allow to cool and add 1 teaspoon of red paprika powder. Now add some water (or liquid from the soup) to the roux to thin it. Pour this mixture back to your soup pot and bring the soup back to a boil. 3. You can serve it with or without sour cream.