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
Scale
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
