Polish Potato Soup (Zupa Ziemniaczana) is a natural. They grow wonderful potatoes in Poland. Potatoes are so prevalent near Poznan, that they have a regional word for potato, pyra. It’s also become synonymous with people from the region.
And yes, Uber Eats will deliver your order from the Pyra Bar, a popular, casual order at the counter kind of restaurant specializing in, you guessed it, potato dishes.
I think the potatoes you buy at open-air markets in Poland are the best. They’ll likely be clinging to the soil they were grown in, but a good scrubbing will yield the most delicious, very fresh potatoes.
Given the excellent potatoes and Poland’s love of soup, Polish Potato Soup was bound to join the long line up of potato dishes, potato pancakes, many potato dumplings, potato cake, fried potatoes, and more.
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This potato soup recipe is just one of the many delicious dishes in my Polish cookbook. It’s 54 recipes that include soups, breads, pierogi, mains, sides, desserts, and beverages. It’s full of color photos (my favorite part of any cookbook) and sells for $25.
You can order is with a coil binding (to lay flat while you’re using it) or a perfect binding (which is better if your stacking or sitting your cookbooks on a shelf). You can order it from Amazon; it’s eligible for Prime free shipping. Or is you’d like a signed copy, you can order it from my website.
You should know, though, that Amazon can deliver much more quickly than I do. I sign and mail books every week or two, as I can fit it in with a fulltime job and family obligations.
Besides this version, sometimes potato soup in Poland is sophisticated, like this white asparagus vichyssoise.
As a child, my family often had potato soup for supper, served with buttered saltine crackers. It was a meal that I always looked forward to. This soup is heartier than the potato soup I knew way back when with more veggies, more seasonings, and a little meat. The smooth, tasty layers of flavor make this a favorite for young and old(er) alike.
- 8 strips of bacon, divided
- 4 ounces of Polish sausage
- 1 large onion, diced
- 1 large carrot, diced
- 1 parsnip, diced
- 1 stalk of celery, diced
- 2 pounds of potatoes (2 large Russets)
- 8 cups chicken broth
- 2 bay leaves
- 4 allspice berries
- Salt & pepper, to taste
- 2 tablespoons Wondra flour
- 1 cup sour cream
- 1 teaspoon ground marjoram
- Cut bacon into ½ inch pieces. Quarter Polish sausage lengthwise and cut into ½ inch pieces. Peel and cube the potatoes, in a Dutch oven. Sauté bacon until crisp, remove from the pan and reserve half for topping.
- Cook the Polish sausage in the bacon grease until it just begins to brown and remove from the pan. Cook onion, carrot, parsnip, and celery until onion is translucent. Return half of the bacon, and all the sausage to the pan. Add potatoes, broth, bay leaves, allspice, salt, and pepper, go easy on the salt, the meats and stock will add salt too.
- Bring to a boil and simmer until vegetables are tender about 20 minutes. Lightly sprinkle Wondra flour (it’s flour that has already been cooked, no raw flour taste and it blends in easily to thicken soups and gravies) and stir into soup. Add small amounts at a time to avoid clumping. Add sour cream and marjoram (you’ll get the most flavor adding this at the end of the cooking time). Heat but do not boil. Serve.
Keywords: Potato soup, Polish soup, Polish cuisine, Polish recipe, Polish Potato Soup