Polish Potato Soup

This hearty and comforting Polish potato soup, known as Zupa Ziemniaczana or Kartoflanka, is a traditional dish cherished in Poland for its simple ingredients and nourishing qualities. Featuring soft potatoes, smoky bacon or sausage, and aromatic vegetables, this soup is a perfect one-pot meal for any day of the week.​

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Why Make This Recipe

This recipe is beloved for its ability to turn simple, inexpensive ingredients into a rich and satisfying meal. It’s a straightforward, one-pot dish that is ready in about 40 minutes, making it perfect for a weeknight dinner. The combination of tender potatoes, savory meat, and fresh herbs creates a delightful and comforting flavor that is sure to please the whole family.​

How to Make Polish Potato Soup

The process begins with rendering bacon or sausage to build a flavorful base. Aromatic vegetables like onion and leek are then softened before adding the potatoes and hot broth. The soup simmers until the potatoes are tender, and it’s finished by stirring in fresh herbs and sometimes mashing some of the potatoes to create a thicker consistency.​

Ingredients:

• 8 strips of bacon, chopped​
• 1 large onion, chopped​
• 1 large carrot, diced​
• 1 parsnip, diced​
• 1 ½ pounds (about 3 large) Russet or Yukon Gold potatoes, peeled and cubed​
• 4 cups chicken or vegetable stock, hot​
• 1 teaspoon dried marjoram​
• 1 bay leaf​
• Salt and black pepper to taste​
• 4 tablespoons fresh dill or parsley, finely chopped​
• Sour cream, for serving (optional)​

Directions:

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.​
2. Add the chopped onion to the pot and sauté in the bacon fat for about 5 minutes, until softened and translucent.​
3. Add the diced carrot and parsnip, and cook for another 5 minutes, stirring occasionally.​
4. Stir in the cubed potatoes, hot stock, marjoram, bay leaf, salt, and pepper.​
5. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork.​
6. Remove the pot from the heat and take out the bay leaf. You can gently mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly.​
7. Stir in the cooked bacon and the fresh dill or parsley. Adjust seasoning with more salt and pepper if needed.​

How to Serve Polish Potato Soup

Serve this soup hot, garnished with an extra sprinkle of fresh dill or parsley. It is traditionally served with a dollop of sour cream stirred into each bowl and a side of hearty rye or pumpernickel bread for dipping.​

How to Store Polish Potato Soup

Allow the soup to cool completely before storing. Leftovers can be refrigerated in an airtight container for up to 4 days. The soup’s flavor often deepens and improves by the next day. You can also freeze it for up to 3 months.​

Tips to Make Polish Potato Soup

• Use starchy potatoes like Russets or all-rounders like Yukon Golds for a creamier soup texture.​
• Using hot stock helps the soup come to a boil faster and cook more evenly.​
• For a smokier flavor, you can use smoked Polish kielbasa instead of, or in addition to, the bacon.​
• Don’t overcook the potatoes, as they can become mushy and disintegrate into the soup.​

Variation

For a vegetarian version, simply omit the bacon and use vegetable oil or butter for sautéing the onions. Use a quality vegetable broth for the base. To make the soup richer and creamier, you can add a splash of heavy cream or a roux (a mixture of flour and butter) at the end of the cooking process.​

FAQs

What kind of potatoes are best for this soup?
Starchy or all-purpose potatoes like Russets or Yukon Golds are recommended because they break down slightly during cooking, which helps to naturally thicken the soup and give it a creamy consistency.​

Can this soup be made vegetarian?
Yes, this soup is easily adaptable for a vegetarian diet. Simply leave out the bacon and use vegetable broth instead of chicken broth. You can start by sautéing the vegetables in olive oil or butter.​

How can I make the soup thicker?
You can thicken the soup in a few ways. One method is to gently mash some of the cooked potatoes directly in the pot. Another traditional method is to add a roux, which is made by cooking equal parts flour and butter and then whisking it into the hot soup. A splash of heavy cream can also add thickness and richness.

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