BEST POLISH POTATO SOUP

Picture a bowl brimming with creamy broth, tender potatoes, savory kielbasa, and a hint of marjoram that dances on your tongue; that’s Polish Potato Soup, and it’s pure comfort in a bowl. This isn’t just any potato soup; it’s a taste of tradition, a warm hug from grandma, and an easy weeknight dinner all rolled into one. Get ready to discover how to make the most soul-satisfying Polish Potato Soup you’ve ever tasted!

What You’ll Need: The Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1.5 pounds Yukon gold potatoes, peeled and cubed
• 1 pound kielbasa sausage, sliced
• 1 teaspoon dried marjoram
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

For the Creamy Finish:

• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped (for garnish)

Let’s Talk Potatoes: Choosing the Right Variety

The type of potato you choose makes a difference in the final texture of your Polish Potato Soup. I highly recommend Yukon Gold potatoes. They have a naturally creamy texture and hold their shape well during cooking. Red potatoes are another good option, as they also stay firm. Russet potatoes, on the other hand, tend to break down more and create a starchier soup. While some people prefer a starchier soup, Yukon Golds provide a perfect balance.

The Heart of the Soup: Kielbasa Sausage Selection

Kielbasa is the star of this soup, so choose wisely! There are many different types of kielbasa available, from smoked to fresh, garlic-infused to spicy. For an authentic Polish Potato Soup, look for Polish kielbasa (kielbasa Polska). It’s typically a U-shaped smoked sausage with a distinct garlic flavor. If you can’t find Polish kielbasa, any good quality smoked sausage will work. Just avoid anything too spicy, as it can overpower the other flavors in the soup.

Step-by-Step: Crafting Your Polish Potato Soup Masterpiece

Get Started: Sauté the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Building the Flavor: Broth, Potatoes, and Kielbasa

1. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
2. Add the cubed potatoes and sliced kielbasa.
3. Stir in the dried marjoram, salt, and pepper.

Simmer to Perfection: Let the Flavors Meld

1. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.

Creamy Dreamy: Adding the Finishing Touch

1. In a small bowl, whisk together the heavy cream and all-purpose flour until smooth. This will prevent lumps from forming in your soup.
2. Slowly pour the cream mixture into the soup, stirring constantly.
3. Continue to simmer for another 5 minutes, or until the soup has thickened slightly.

Serve and Enjoy: Garnish and Savor

1. Ladle the Polish Potato Soup into bowls.
2. Garnish with fresh chopped parsley.
3. Serve hot and enjoy!

Troubleshooting: Common Issues and Solutions

Sometimes things don’t go exactly as planned in the kitchen, and that’s okay! Here are a few common issues you might encounter when making Polish Potato Soup and how to fix them:

• Soup is too thick: Add more chicken broth to thin it out.
• Soup is too thin: Simmer uncovered for a longer period to reduce the liquid, or whisk a tablespoon of cornstarch with a little cold water and add it to the soup while simmering.
• Potatoes are still hard: Continue simmering until they are tender. Make sure the potatoes are cut into uniform sizes to ensure even cooking.
• Soup is bland: Add more salt, pepper, or marjoram to taste. You can also add a pinch of smoked paprika for extra flavor.

Adding Your Own Flair: Variations and Customizations

One of the best things about soup is how easily you can customize it to your liking. Here are a few ideas to get you started:

• Add vegetables: Carrots, celery, and parsnips are all great additions to Polish Potato Soup. Add them along with the onions at the beginning of the recipe.
• Make it vegetarian: Omit the kielbasa and use vegetable broth instead of chicken broth. You can also add a can of drained and rinsed white beans for extra protein and fiber.
• Spice it up: Add a pinch of red pepper flakes for a little heat.
• Add bacon: Cooked and crumbled bacon is a delicious garnish for Polish Potato Soup.

Perfect Pairings: What to Serve with Polish Potato Soup

Polish Potato Soup is a hearty and satisfying meal on its own, but it’s even better when paired with the right accompaniments. Here are a few suggestions:

• Crusty bread: A slice of crusty bread is perfect for soaking up the delicious broth.
• Side salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich soup.
• Pierogi: A classic Polish pairing! Serve your soup with a side of pierogi (potato and cheese dumplings).
• Kielbasa sandwich: For a heartier meal, serve your soup with a kielbasa sandwich on a crusty roll.

Other Soup Sensations: Recipes You’ll Love

If you’re a soup lover like me, you’re always on the hunt for new and delicious recipes. Here are a few other potato soup variations you might enjoy:

• Creamy Crock Pot Potato Soup: For an easy hands-off option.
• Outback Potato Soup: A creamy and cheesy delight.
• Outback Potato Soup: Another take on this popular favorite.
• Beef Potato Soup: A hearty and filling soup with tender chunks of beef.
• Cheesy Potato Soup: Loaded with cheese for the ultimate comfort food.

Beyond Soup: A Complementary Dish

Looking for something besides soup? Then you might enjoy Creamy Garlic Parmesan Crockpot Chicken & Potatoes. This recipe is just as easy and delicious!

Storage Savvy: Keeping Your Soup Fresh

Polish Potato Soup is even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. You can also freeze Polish Potato Soup for up to 2-3 months. Thaw completely in the refrigerator before reheating.

Final Thoughts: Soup’s On!

So there you have it, my friend! A step-by-step guide to making the most comforting and delicious Polish Potato Soup. This recipe is a true crowd-pleaser and a perfect way to warm up on a chilly day. Don’t be afraid to experiment with the variations and make it your own. Happy cooking!

Best Polish Potato Soup

Amelia Chen-Morrison

This Polish Potato Soup is a creamy and comforting bowl of goodness, perfect for a chilly day. Filled with tender potatoes, savory kielbasa, and a hint of marjoram, it’s a taste of tradition and an easy weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Polish

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Small bowl
• Whisk
• Measuring spoons
• Measuring cups
• Knife
• Cutting board
• Ladle

Ingredients

  

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1.5 pounds Yukon gold potatoes, peeled and cubed
• 1 pound kielbasa sausage, sliced
• 1 teaspoon dried marjoram
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped for garnish

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion and cook until softened, about 5-7 minutes.
• Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
• Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
• Add the cubed potatoes and sliced kielbasa.
• Stir in the dried marjoram, salt, and pepper.
• Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
• In a small bowl, whisk together the heavy cream and all-purpose flour until smooth. This will prevent lumps from forming in your soup.
• Slowly pour the cream mixture into the soup, stirring constantly.
• Continue to simmer for another 5 minutes, or until the soup has thickened slightly.
• Ladle the Polish Potato Soup into bowls.
• Garnish with fresh chopped parsley.
• Serve hot and enjoy!

Notes

For a thicker soup, simmer uncovered for a longer period to reduce the liquid, or whisk a tablespoon of cornstarch with a little cold water and add it to the soup while simmering. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. You can add carrots, celery, and parsnips along with the onions for extra vegetables. For a vegetarian option, omit the kielbasa and use vegetable broth.