Polish Potato Soup Recipe
If you’re searching for a true taste of comfort that warms you from the inside out, look no further than Polish Potato Soup. This beloved classic captures the heart of home-style Eastern European cooking, blending humble potatoes with sweet root vegetables, aromatic herbs, and creamy broth. Each delicious spoonful is a cozy invitation to slow down and savor the simple joys of old-world flavor—whether you’re celebrating a chilly evening, feeding the family, or craving something wholesome yet soul-satisfying.
Ingredients You’ll Need
Polish Potato Soup is a beautiful example of how simple ingredients come together to create something spectacular. You likely have most of these in your kitchen already, and each one brings a special note of flavor, texture, or a pop of color to this homey soup.
- Potatoes (4 medium, peeled and diced): The foundation of the soup—choose a starchy variety for ultimate creaminess.
- Carrots (2 medium, peeled and diced): Add gentle sweetness and vibrant orange color.
- Parsnip (1 medium, peeled and diced): Brings earthy depth and a subtle hint of nutty flavor.
- Onion (1 small, finely chopped): A must for savory aroma and balanced flavor.
- Celery (1 stalk, diced): Lends an aromatic lift and soft crunch.
- Chicken or vegetable broth (6 cups): The flavorful base—use homemade or your favorite store-bought version.
- Butter (2 tablespoons): Creates richness when combined with flour for the roux.
- All-purpose flour (2 tablespoons): Thickens the soup and gives it a luscious, silky body.
- Whole milk or half-and-half (1 cup): Adds creaminess; use half-and-half for extra indulgence.
- Bay leaf (1): Infuses the broth with subtle herbal notes.
- Dried marjoram (1/2 teaspoon): This traditional Polish herb gives distinctive, savory warmth.
- Salt (1/2 teaspoon): Essential for bringing all the flavors together.
- Black pepper (1/4 teaspoon): Adds a gentle, peppery finish.
- Fresh parsley (2 tablespoons, chopped, for garnish): A fresh, fragrant pop of green at serving time.
How to Make Polish Potato Soup
Step 1: Simmer the Vegetables
Start by pouring your broth into a large pot and setting it over medium heat. Once it reaches a gentle simmer, add the potatoes, carrots, parsnip, celery, onion, bay leaf, marjoram, salt, and black pepper. Let everything gently bubble away for about 15 to 20 minutes until the vegetables are fork-tender and your kitchen smells like a Polish grandma’s embrace.
Step 2: Make the Roux
In a small saucepan, melt the butter over medium heat. Sprinkle in the flour and stir constantly to create a smooth paste—this is your secret weapon for soup with luxurious body. Let it cook for another minute or two to banish any raw flour taste, then slowly whisk in the milk (or half-and-half). Keep stirring until it thickens into a dreamy, creamy sauce.
Step 3: Combine and Creamify
Fish out the bay leaf from your simmering pot, then pour in the warm, thickened milk mixture. Give everything a gentle stir to marry those flavors. Let the soup simmer for another five minutes, and don’t forget to taste and adjust your seasonings. If you love a creamier texture, use a potato masher or fork to mash a few of the potato pieces right in the pot.
Step 4: Finish and Garnish
Right before serving, ladle your Polish Potato Soup into bowls and shower with freshly chopped parsley. This fresh, herbal finish makes the whole dish brighter and more inviting. Serve it piping hot.
How to Serve Polish Potato Soup
Garnishes
Nothing finishes Polish Potato Soup better than a handful of freshly chopped parsley. If you’re feeling extra fancy, a dollop of sour cream or a drizzle of quality olive oil can add extra richness and a pretty swirl on top. For a heartier meal, sprinkle with crispy bacon bits or thinly sliced kielbasa right before serving.
Side Dishes
Traditional rye bread or a crusty artisan roll is practically a requirement. The soup’s creamy consistency begs for something to dip, so be sure to serve plenty of bread on the side. A simple green salad tossed in vinaigrette also balances the hearty flavors and makes for a well-rounded meal.
Creative Ways to Present
If you want to elevate your Polish Potato Soup presentation, try serving it in small bread bowls for a rustic, showstopping centerpiece. Individual crocks or mugs also make it feel extra cozy, especially when topped with parsley or sliced green onion. For a family-style feel, ladle soup into a large tureen and let everyone garnish their own bowl at the table.
Make Ahead and Storage
Storing Leftovers
Polish Potato Soup actually tastes even better the next day, as the flavors meld beautifully overnight. Let any leftovers cool completely before transferring them to an airtight container. Store in the refrigerator for up to four days.
Freezing
This soup freezes wonderfully, but keep in mind the potatoes may soften a bit more after thawing. Portion cooled soup into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, simply pour the soup into a saucepan and warm gently over medium-low heat, stirring occasionally. Add an extra splash of milk or broth if it thickens too much. Avoid boiling vigorously so the creamy texture and delicate flavors stay at their best.
FAQs
Can I make Polish Potato Soup vegetarian or vegan?
Absolutely! Use a good-quality vegetable broth to keep it vegetarian, and swap the butter and milk for plant-based alternatives like olive oil and oat milk for a vegan version. The soup will still be hearty and delicious.
What kind of potatoes are best for Polish Potato Soup?
Starchy potatoes like Russet work wonders for ultimate creaminess, but Yukon Golds are also a great choice for their rich texture and buttery flavor. Waxy potatoes will hold their shape a little more if you prefer chunkier bites.
Can I add meat to this soup?
Yes, many families enrich this classic with diced Polish kielbasa or smoky bacon for extra depth. Simply cook the sausage or bacon with the vegetables at the start, so their flavors can infuse the entire soup.
How can I make Polish Potato Soup extra creamy?
If you like a silkier soup, mash a portion of the cooked potatoes right in the pot, or use a handheld blender for a smoother finish. Adding half-and-half instead of milk also amps up the creaminess beautifully.
What other herbs or spices can I use?
Marjoram is traditional, but you could experiment with a pinch of dried thyme, a little dill, or even a touch of garlic for added flavor. Tailor the seasonings to your own family preferences!
Final Thoughts
If you’re looking for a comforting, crowd-pleasing dish that captures Old World warmth, I can’t recommend trying Polish Potato Soup enough. It’s an easy, hearty recipe packed with nourishing ingredients and nostalgic flavors—one you’ll be eager to share with everyone around your table.
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Polish Potato Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Polish Potato Soup is a comforting and creamy dish that’s perfect for chilly days. Packed with hearty vegetables and a rich broth, it’s a satisfying meal on its own or paired with crusty bread.
Ingredients
Potato Soup:
- 4 medium potatoes (peeled and diced)
- 2 medium carrots (peeled and diced)
- 1 medium parsnip (peeled and diced)
- 1 small onion (finely chopped)
- 1 stalk celery (diced)
- 6 cups chicken or vegetable broth
- 1 bay leaf
- ½ teaspoon dried marjoram
- ½ teaspoon salt
- ¼ teaspoon black pepper
Roux:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk or half-and-half
Garnish:
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Prepare the Soup: In a large pot, bring broth to a simmer over medium heat. Add potatoes, carrots, parsnip, celery, onion, bay leaf, marjoram, salt, and pepper. Simmer for 15–20 minutes, or until vegetables are tender.
- Make the Roux: In a small saucepan, melt butter over medium heat. Stir in flour to form a roux and cook for 1–2 minutes, stirring constantly. Slowly whisk in milk, cooking until thickened. Remove bay leaf from soup, then stir the milk mixture into the pot.
- Simmer and Serve: Simmer for another 5 minutes, adjusting seasoning if needed. For a creamier texture, mash some of the potatoes in the pot with a fork or potato masher. Garnish with fresh parsley and serve hot with rye bread or crusty rolls.
Notes
- For a heartier version, add diced kielbasa sausage or smoked bacon when cooking the vegetables.
- A splash of sour cream stirred in before serving adds extra richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish, Eastern European
Nutrition
- Serving Size: 1½ cups
- Calories: 190
- Sugar: 5 g
- Sodium: 530 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 20 mg
