Bowl of delicious Polish Potato Soup garnished with herbs

Polish Potato Soup

BySavannah Brooks
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why make this recipe

Polish Potato Soup is a warm and comforting dish that brings the taste of home to your table. It’s simple to make, using ingredients that are easy to find. This soup is perfect for chilly days when you want something hearty yet soothing. Plus, it’s a great way to enjoy potatoes and can be a filling meal for any time of day.

how to make Polish Potato Soup

Ingredients:

  • 4 large potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Chopped parsley for garnish

Directions:

  1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  2. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
  3. Using a potato masher or immersion blender, blend the soup until smooth and creamy.
  4. Stir in the heavy cream and season with salt and pepper. Heat through but do not boil.
  5. Serve hot, garnished with chopped parsley.

how to serve Polish Potato Soup

Serve Polish Potato Soup hot, garnished with chopped parsley for a touch of color and freshness. This soup pairs well with crusty bread or a light salad for a complete meal. Enjoy it as a main dish or as a starter before your favorite entrée.

how to store Polish Potato Soup

To store Polish Potato Soup, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer period, consider freezing the soup. Just make sure to leave some space in the container for expansion. It can be frozen for up to 3 months.

tips to make Polish Potato Soup

  • For an extra layer of flavor, you can add herbs like thyme or dill while cooking the soup.
  • If you want a chunkier texture, reserve some diced potatoes and add them back into the soup after blending.
  • Use leftover roasted potatoes for a different flavor twist.

variation

You can make a vegan version of Polish Potato Soup by substituting the heavy cream with coconut milk or cashew cream and using vegetable broth instead of chicken broth. Additionally, feel free to add vegetables like carrots, celery, or leeks for more variety.

FAQs

Q: Can I make Polish Potato Soup ahead of time?
A: Yes, you can make it ahead of time. Just reheat it on the stove before serving.

Q: Is it possible to use different types of potatoes?
A: Yes, you can use any type of potatoes you prefer, but waxy potatoes like Yukon Gold work best for a creamy texture.

Q: Can I add protein to the soup?
A: Absolutely! You can add cooked bacon, sausage, or even shredded chicken for additional protein in the soup.

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Polish Potato Soup

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A warm and comforting soup made with potatoes, onions, and cream, perfect for chilly days.

Ingredients

  • 4 large potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  2. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
  3. Using a potato masher or immersion blender, blend the soup until smooth and creamy.
  4. Stir in the heavy cream and season with salt and pepper. Heat through but do not boil.
  5. Serve hot, garnished with chopped parsley.

Notes

For an extra layer of flavor, add herbs like thyme or dill while cooking. Reserve some diced potatoes for a chunkier texture after blending.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Polish

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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