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A bowl of creamy Polish Potato Soup is presented as the featured image.
Lady Maria

Best Polish Potato Soup Ever (Zupa Ziemniaczana)

This Polish Potato Soup recipe, known as Zupa Ziemniaczana, delivers an authentic and comforting taste of Poland. It features tender potatoes, savory kielbasa, and a creamy broth, making it the perfect warm and hearty meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Polish
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds potatoes, peeled and cubed Yukon Gold or Russet
  • 1 pound Polish kielbasa sausage, sliced
  • 1 large onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth or vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried marjoram
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons olive oil or butter
  • 1 cup heavy cream or sour cream or a combination
  • 2 tablespoons all-purpose flour optional
  • Fresh parsley, chopped for garnish

Equipment

  • large pot or Dutch oven
  • Cutting board
  • knife
  • measuring cups and spoons
  • whisk
  • Ladle

Method
 

  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.
  3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
  4. Add the sliced kielbasa to the pot and cook for about 5 minutes, browning it slightly.
  5. Add the cubed potatoes, chicken broth (or vegetable broth), bay leaves, and marjoram. Season with salt and pepper to taste.
  6. 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.
  7. 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. (Optional)
  8. 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.
  9. Remove the bay leaves before serving.
  10. Taste and adjust seasoning as needed.
  11. Ladle the soup into bowls and garnish with fresh parsley.
  12. Serve with a side of crusty bread for dipping.
  13. For extra richness, top with a dollop of sour cream.

Notes

For a vegetarian option, use vegetable broth and omit the kielbasa. Add smoked paprika for an extra layer of smoky flavor. Crispy bacon bits make a delicious topping. Sauté sliced mushrooms with the onions and carrots for an earthy twist. Substitute fresh dill for the parsley for a different herbal note. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan or microwave, adding broth or water if the soup has thickened too much.