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To make Polish potato soup, you'll need some key ingredients that create its rich and creamy flavor: - 4 medium russet potatoes, peeled and diced - 1 large yellow onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable broth, for a hearty base - 1 cup heavy cream, to make it smooth - 1 teaspoon dried marjoram, for herbal notes - 2 tablespoons olive oil, to sauté the veggies - Salt and pepper to taste, for seasoning - Fresh dill or chives for garnish, adding color and taste Each ingredient plays an important role in the soup's overall flavor and texture. The russet potatoes give it a creamy base when blended. The onion and garlic add a wonderful aroma and depth. The vegetable broth keeps it light yet flavorful. Heavy cream makes it indulgent, while marjoram brings a touch of earthiness. For garnish, fresh dill or chives not only look great but also enhance the dish with fresh flavors. This mix of ingredients guarantees a comforting bowl of Polish potato soup that warms you from the inside out. {{ingredient_image_1}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Next, add 1 large chopped yellow onion to the pot. Sauté it for about 5 minutes. The onion should turn translucent and soft. 3. Now, stir in 2 minced garlic cloves. Sauté for another minute until the garlic smells good. 4. Add 4 peeled and diced medium russet potatoes to the pot. Mix them well with the onions and garlic. 5. Pour in 4 cups of vegetable broth and add 1 teaspoon of dried marjoram. Bring this mix to a boil. 6. Reduce the heat to low and let it simmer for 20 to 25 minutes. Check if the potatoes are tender. 1. Once the potatoes are soft, use an immersion blender to puree the soup. If you want some chunks, blend only half of it and mix it back. 2. Stir in 1 cup of heavy cream. Now season with salt and pepper to taste. 3. Let the soup simmer for another 5 minutes. This helps all the flavors blend together. 4. Serve the soup hot. You can garnish it with fresh dill or chives for extra flavor and color. - To sauté vegetables perfectly, use medium heat. Add olive oil to your pot. Then add finely chopped onions. Cook until they look clear, about five minutes. Next, add minced garlic and cook for one more minute. - For pureeing soups, an immersion blender works best. It lets you blend right in the pot. If you want a chunkier soup, blend half and mix it back in. This gives you a nice texture. - Timing is key for the best texture. Cook your potatoes until they are very soft. This usually takes about 20-25 minutes. Check with a fork; they should break apart easily. - Try adding spices like thyme or paprika for a new twist. These spices add depth and warmth. A sprinkle of cayenne can also give a nice kick. - For garnishes, fresh dill or chives add color and flavor. You can also use crispy bacon bits or a dollop of sour cream. These add a fun texture and taste to your soup. Pro Tips Tip Title: Use Fresh Herbs: Fresh dill or chives add a vibrant flavor and aroma that elevates the soup. Add them just before serving for the best results. Tip Title: Adjust Creaminess: If you prefer a lighter soup, you can substitute half of the heavy cream with low-fat milk or a non-dairy alternative. Tip Title: Blend for Texture: For a unique texture, reserve a cup of diced potatoes before blending. Stir them back into the soup after pureeing. Tip Title: Flavor Boost: Enhance the flavor by adding a splash of white wine or a squeeze of lemon juice right before serving. {{image_2}} You can change the type of potatoes in this soup. Russet potatoes work well, but you can use Yukon Gold or red potatoes too. Each type offers a unique taste and texture. If you want a lighter version, consider using cauliflower instead of potatoes. This option adds a nice twist and reduces carbs. If you need a vegan or dairy-free option, swap out the heavy cream for coconut milk or a cashew cream. Both will give your soup a rich, creamy feel without dairy. You can also skip the heavy cream completely for a lighter soup. Just season it well to keep the flavors strong. Adding proteins can make this soup even heartier. Consider crispy bacon or smoked sausage. Both options add great flavor and texture. Simply cook the meat first, then add it to the soup before serving. This way, the flavors blend nicely. You can also pack in more nutrition by adding vegetables. Carrots, celery, or even spinach work well in this soup. Just chop them small and add them when you add the potatoes. They will cook down and blend beautifully with the other flavors. To keep your Polish potato soup fresh, store it in an airtight container. Let the soup cool to room temperature before sealing it. Place it in the fridge if you plan to eat it within three days. For longer storage, freeze the soup. Use freezer-safe containers and leave some space at the top for expansion. The soup can last up to three months in the freezer. When you’re ready to eat the soup again, reheat it gently. Pour the soup into a pot over low heat. Stir it often to warm it evenly. You can also use a microwave, but be careful to heat it in short bursts. If the soup looks thick, add a splash of broth or cream to keep it creamy. This way, you’ll enjoy a delicious bowl just like the first time! What is the origin of Polish Potato Soup? Polish Potato Soup, known as "Zupa Ziemniaczana," comes from Poland. It has roots in home cooking. Families made this dish from simple, local ingredients. It reflects the hearty and warming nature of Polish cuisine. Can I make it ahead of time? Yes, you can make this soup ahead of time. It stores well in the fridge for three days. Just reheat it gently on the stove. If it thickens, add a bit of broth or water. How do I make it gluten-free? To make this soup gluten-free, use gluten-free vegetable broth. Ensure that all your ingredients, like seasonings, are gluten-free. This way, you can enjoy the soup without worry. What to serve with Polish Potato Soup? I love pairing this soup with a fresh salad. A simple green salad adds crunch and balance. You can also serve it with pickles for a tangy contrast. Best bread pairings for this dish Crusty bread or rye bread works best with this soup. They soak up the creamy goodness. You can also try warm rolls or even garlic bread. Enjoy every bite! You learned how to make Polish Potato Soup from scratch. Start with essential ingredients like potatoes, onion, and garlic. Use the right techniques for sautéing and pureeing to get the best flavor. Feel free to modify the recipe to suit your tastes, and store leftovers properly for later. Remember, this soup is not only tasty but also flexible, making it easy to adapt. Enjoy this comforting dish, and don’t hesitate to get creative with flavors and textures!

Creamy Polish Potato Soup

A rich and creamy soup made with russet potatoes, onion, garlic, and heavy cream, garnished with fresh herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Polish
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 medium russet potatoes, peeled and diced
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried marjoram
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh dill or chives

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and sauté for another minute until fragrant.
  • Add the diced potatoes to the pot, stirring well to combine with the onions and garlic.
  • Pour in the vegetable broth and add the dried marjoram. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.
  • Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and mix it back in.
  • Stir in the heavy cream and season with salt and pepper to taste. Let it simmer for an additional 5 minutes to heat through.
  • Serve hot, garnished with fresh dill or chives for a burst of color and flavor.

Notes

For a chunkier texture, blend only half of the soup.
Keyword creamy, potato, soup, vegetarian