Polish Potato Soup Recipe – Rustic, Hearty, and Traditional

Polish Potato Soup, known as Zupa Ziemniaczana, is a comforting, rustic dish deeply rooted in Eastern European home cooking. Often served in rural Polish homes during the colder months, this soup is thick, creamy, and packed with humble ingredients that turn into something truly heartwarming.

With tender potatoes, sweet carrots, earthy celery, and smoky kielbasa or bacon, this soup delivers both depth and richness. A splash of sour cream at the end brings just the right touch of tang, making it a balanced, satisfying meal in a bowl.

Whether you’re diving into your culinary heritage or just craving a cozy, one-pot dinner, this traditional Polish Potato Soup is easy to make and impossible to resist.

Ingredients Overview

Each ingredient in this soup serves a purpose — from flavor-building aromatics to creamy finishing touches. Here’s what goes into an authentic Polish-style version, along with tips and alternatives.

Potatoes

• Starchy potatoes like Russets or Yukon Golds are best. They break down slightly during cooking, giving the soup body and creaminess.

• Cut into small chunks to ensure even cooking.

Aromatics & Vegetables

• Onions, garlic, and leeks add depth. Leeks are optional but traditional and offer a sweet, mellow flavor.

• Carrots and celery provide color and subtle sweetness.

• Parsley root is often used in Poland but can be substituted with more celery or parsnips if unavailable.

Broth

• Use a good chicken or vegetable broth as the base.

• Some versions use water with a bouillon cube for a lighter taste or homemade broth for extra richness.

Meat (Optional but Classic)

• Polish kielbasa is the traditional meat added, offering smokiness and heartiness.

• Bacon or smoked ham are also excellent choices.

• For a vegetarian version, simply omit the meat and use more vegetables.

Seasonings

• Marjoram is key in Polish soups — it adds a sweet, herbal depth.

• Bay leaves, pepper, and salt round out the flavor.

• A pinch of caraway seeds can be added for a more regional flair.

Creamy Finish

• Sour cream stirred in at the end gives it the signature tang and silky texture.

• For a lighter version, use whole milk or skip entirely and rely on pureed potatoes for thickness.

Garnish

• Chopped fresh dill or parsley is the traditional finishing touch.

• Serve with rye bread or crusty sourdough to complete the meal.

Step-by-Step Instructions

1. Prepare the Vegetables

• Dice onions, carrots, celery, and garlic.

• Peel and cube the potatoes into bite-sized chunks.

• (Optional) Slice a leek and rinse thoroughly to remove any grit.

2. Brown the Meat (if using)

• In a large pot or Dutch oven, sauté sliced kielbasa or diced bacon until browned and crispy.

• Remove and set aside, leaving the flavorful fat in the pot.

3. Sauté Aromatics

• In the same pot, add chopped onions, garlic, and leeks (if using).

• Cook for 4–5 minutes over medium heat until soft and fragrant.

4. Add Vegetables and Broth

• Stir in carrots, celery, and potatoes.

• Pour in enough broth to cover everything by about an inch (typically 5–6 cups).

• Add bay leaves and a generous pinch of marjoram.

• Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are tender.

5. Partially Blend (Optional)

• For a thicker texture, use an immersion blender to lightly puree part of the soup.

• Alternatively, mash a few potato chunks against the side of the pot with a spoon.

6. Return Meat and Adjust Seasoning

• Stir the browned kielbasa or bacon back into the pot.

• Taste and season with salt, black pepper, and extra marjoram if needed.

7. Finish with Creaminess

• Turn off the heat and slowly stir in ½ cup sour cream.

• Warm gently (don’t boil) to avoid curdling.

8. Serve Hot

• Ladle into bowls and garnish with chopped dill or parsley.

• Add a thick slice of buttered rye bread for the perfect Polish experience.

Tips, Variations & Substitutions

Tips for Success

• Use fresh marjoram if possible — dried works, but fresh adds a floral note.

• Don’t overcook the sour cream — always add at the end and stir gently.

• For a thicker soup, remove 1 cup of cooked potatoes, mash them, and stir them back in.

Variations

• Vegetarian version: Omit the meat and use vegetable broth. Add more leeks, mushrooms, or parsnips.

• Smoky version: Use smoked paprika or smoked salt if kielbasa isn’t available.

• Creamy version: Add a splash of cream along with sour cream for extra richness.

Substitutions

• No leeks? Use extra onions or shallots.

• No sour cream? Use Greek yogurt, crème fraîche, or even a touch of cream cheese for richness.

• No marjoram? Use oregano in a pinch, though the flavor will differ slightly.

Serving Ideas & Occasions

Polish Potato Soup is a meal in itself but pairs beautifully with:

• Rye or sourdough bread for dipping and soaking up the creamy broth.

• A side of pickled vegetables for a contrast of acidity.

• A dollop of extra sour cream and chopped fresh herbs for garnish.

Perfect for:

• Cold-weather dinners

• Holiday first courses

• Sunday family meals

• Meal prep — it stores and reheats well

Its rustic charm and filling nature make it ideal for cozy nights or when you want something deeply comforting but easy to prepare.

Nutritional & Health Notes

This soup is naturally gluten-free and easy to customize for different dietary needs.

• Potatoes provide complex carbs and potassium.

• Carrots and celery offer fiber and vitamins A and K.

• Sour cream adds richness but can be substituted for lighter dairy if preferred.

• Meatless versions are lower in fat and cholesterol.

You can reduce calories and fat by using low-fat sour cream and skipping the meat, or add more veggies for a nutrient-dense bowl. Portion control is easy since this soup is satisfying in modest servings.

FAQs

Q1: Can I freeze Polish Potato Soup?

Yes, but omit the sour cream if you plan to freeze it. Dairy tends to separate when thawed. Add sour cream after reheating for best texture.

Q2: What potatoes are best?

Starchy potatoes like Russets or Yukon Golds are ideal. They soften and break down slightly, adding natural creaminess to the broth.

Q3: Can I make it in a slow cooker?

Yes. Add all ingredients except sour cream to a slow cooker. Cook on low for 6–7 hours or high for 3–4. Stir in sour cream at the end before serving.

Q4: How do I thicken the soup without cream?

You can partially mash some of the potatoes or blend a portion of the soup to make it creamy without adding dairy.

Q5: What can I use instead of kielbasa?

Try smoked ham, bacon, or smoked tofu for a vegetarian option. The goal is to add a smoky, savory element to the soup.

Q6: Is this soup spicy?

No, it’s traditionally mild and herb-forward. If you like heat, a pinch of black pepper or a bit of smoked paprika can deepen the flavor.

Q7: How long does it keep in the fridge?

Stored in an airtight container, it lasts up to 4 days. Reheat gently over low heat, and avoid boiling after sour cream has been added.

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