BEST POLISH POTATO SOUP EVER

Imagine the coziest bowl imaginable: tender potatoes swimming in a creamy, smoky broth, punctuated by savory bits of kielbasa. That’s Polish Potato Soup (Zupa Ziemniaczana), and this recipe delivers an authentic taste of Poland that’s simpler than you think. Get ready to warm up from the inside out; you’re about to make the best Polish Potato Soup ever!

Ingredients You’ll Need

For the Soup Base:

• Potatoes: 2 pounds, peeled and cubed (Yukon Gold or Russet work great)
• Kielbasa Sausage: 1 pound, Polish kielbasa, sliced
• Onion: 1 large, chopped
• Carrots: 2 medium, peeled and diced
• Celery: 2 stalks, diced
• Garlic: 3 cloves, minced
• Chicken Broth: 8 cups (or vegetable broth for a vegetarian option)
• Bay Leaves: 2
• Marjoram: 1 teaspoon, dried
• Salt: To taste
• Black Pepper: To taste
• Olive Oil or Butter: 2 tablespoons

For the Creamy Finish:

• Heavy Cream or Sour Cream: 1 cup (or a combination)
• All-Purpose Flour: 2 tablespoons (optional, for thickening)
• Fresh Parsley: Chopped, for garnish

Step-by-Step Instructions

Getting Started: Sautéing the Aromatics

1. Heat the olive oil or butter in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the onion is translucent and the vegetables are slightly softened. This builds a flavorful base for the soup.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!

Building the Soup: Simmering for Flavor

1. Add the sliced kielbasa to the pot and cook for about 5 minutes, browning it slightly. This step adds a wonderful smoky flavor to the soup.
2. Add the cubed potatoes, chicken broth (or vegetable broth), bay leaves, and marjoram. Season with salt and pepper to taste.
3. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are tender.

Creamy Dreamy: Finishing the Soup

1. If you want a thicker soup, whisk the flour with a few tablespoons of cold water to create a slurry. Slowly stir the slurry into the soup during the last 5 minutes of cooking. This helps to thicken the broth. (Optional)
2. Stir in the heavy cream or sour cream (or a combination) until well combined. Heat through, but do not boil after adding the cream, as it may curdle.
3. Remove the bay leaves before serving.
4. Taste and adjust seasoning as needed.

Serving Suggestions: The Perfect Polish Potato Soup Experience

1. Ladle the soup into bowls and garnish with fresh parsley.
2. Serve with a side of crusty bread for dipping.
3. For extra richness, top with a dollop of sour cream.

Troubleshooting Tips and Tricks

Potatoes Not Cooking Evenly?

Make sure your potatoes are cut into roughly the same size pieces. This ensures they cook at the same rate. If some pieces are still firm while others are mushy, it’s likely a size issue.

Soup Not Thick Enough?

The flour slurry is your friend! If you skipped it initially and find the soup too thin, you can still add it towards the end. Just make sure to whisk it well with cold water before adding it to the hot soup to prevent lumps.

Soup Too Salty?

This can happen, especially if your broth is already salty. Start with less salt than you think you need and add more gradually, tasting as you go. If you accidentally oversalt, you can try adding a peeled potato to the soup to absorb some of the excess salt. Remove the potato after it’s cooked.

Variations to Try: Customize Your Zupa Ziemniaczana

This Polish Potato Soup recipe is fantastic as is, but don’t be afraid to experiment! Here are a few ideas to get you started:

• Smoked Paprika: Add a teaspoon of smoked paprika to the soup for an extra layer of smoky flavor.
• Bacon: Crispy bacon bits make a delicious topping for this soup.
• Mushrooms: Sauté some sliced mushrooms with the onions and carrots for an earthy twist.
• Dill: Substitute fresh dill for the parsley for a different herbal note.
• Vegetarian Option: Use vegetable broth instead of chicken broth and omit the kielbasa for a vegetarian version. You could add smoked tofu or vegetarian sausage for a similar flavor profile.

Why I Love This Recipe (and You Will Too!)

There’s something truly special about a simple soup that warms you from the inside out. This Polish Potato Soup is one of those recipes. It’s incredibly comforting, packed with flavor, and surprisingly easy to make. Plus, it’s a great way to use up leftover potatoes and vegetables. I grew up eating versions of this, and it always brings back fond memories. I hope it becomes a favorite in your household too!

More Soup Recipes to Explore!

If you’re a soup lover like me, you’ll want to check out these other delicious recipes:

• For a light and refreshing option, try Minestrone Soup.
• Feeling under the weather? Italian Penicillin Soup is just what you need.
• Spice things up with Mexican Street Corn Soup.
• Need something hearty? Give Lasagna Soup a try!
• If you’re a fan of Italian cuisine, Sausage Soup is another great choice.
• Looking for a more classic potato soup? Check out our Creamy Potato Soup recipe!

Storing and Reheating

Storing Leftovers

Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

Reheating

Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. If the soup has thickened too much during refrigeration, add a little broth or water to thin it out.

Enjoy Your Homemade Polish Potato Soup!

I hope you enjoy making and eating this delicious Polish Potato Soup as much as I do! It’s a perfect meal for a cold day or any time you’re craving something comforting and flavorful. Don’t forget to share your creations and variations with me – I love to see what you come up with!