Ingredients
Scale
- 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
Instructions
- 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