Best Polish Potato Soup
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.
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.