Name: Polish Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Polish
Ingredients: 4 medium Yukon Gold or Russet potatoes, peeled and diced; 2 large carrots, peeled and sliced; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups chicken or vegetable broth; 5 oz kielbasa, optional and diced; 1 cup heavy cream or tempered sour cream; 2 tablespoons fresh dill, chopped; Salt and pepper to taste

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Short, Catchy Intro

So you want comfort in a bowl without pretending you have a Michelin-star kitchen. Nice. Polish potato soup does that exact thing. It tastes like a warm hug from a grandparent who knows how to season things properly and does not judge your life choices. Cozy, creamy, and a tiny bit smoky if you toss in kielbasa. Ready? Let us make something delicious and chill.

Want a slow cooker spin while you daydream? Try this Crock Pot Crack Potato Soup for a lazy alternative.

Why This Recipe is Awesome

It uses pantry staples most people actually have. No weird powders, no mystical drops from a stranger named Igor.
It is forgiving. Boil a potato too long and the soup forgives you. Slice the dill big and bold and it forgives you.
It works as a quick weeknight dinner or a charm move when friends show up hungry and unannounced.
Optional kielbasa makes the soup sing. No kielbasa still makes it great. Flexibility for the win.
This recipe plays well with leftovers. Refrigerate it and the flavors get deeper overnight. Reheat gently and you win again.

Ingredients You’ll Need

4 medium Yukon Gold or Russet potatoes, peeled and diced
2 large carrots, peeled and sliced
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
5 oz kielbasa, optional and diced
1 cup heavy cream or tempered sour cream (see notes)
2 tablespoons fresh dill, chopped
Salt and pepper to taste

Yes that is all. Simple, unfussy, and very forgiving.

Step-by-Step Instructions

Peel and dice the potatoes. Peel and slice the carrots. Chop the onion and mince the garlic. Keep pieces roughly the same size so everything cooks evenly.
In a large pot, combine the potatoes, carrots, onion, and garlic. Pour in the broth and bring to a boil. Add the kielbasa if you are using it. Watch it for the first few minutes so it does not decide to bubble up and make a mess.
Reduce the heat and let the soup simmer for about 20 to 25 minutes or until the vegetables are tender. Taste a potato chunk. If it breaks apart easily you are good.
Stir in the heavy cream or the tempered sour cream and fresh dill. Season with salt and pepper to taste. If using sour cream, temper it first by whisking a little hot soup into the sour cream, then stir it back into the pot so it does not curdle.
Ladle the soup into bowls and garnish with additional fresh dill if desired. Serve hot. Pair with crusty bread or pretzel rolls if you want to be fancy.

Common Mistakes to Avoid

Adding cream to boiling soup like a reckless drama queen. Temper the cream or sour cream so it stays smooth and pretty.
Overcooking everything until it turns into mash. You want tender, not glue. Keep an eye on simmer time.
Skimping on salt. Potatoes lounge around absorbing flavors. Taste and season as you go.
Forgetting to brown the kielbasa if you are using it. A quick sear ups the flavor game big time.
Using only dried dill like a substitute for actual fresh dill. Fresh dill brightens the soup. Dried can work in a pinch but it is not the same party.

Alternatives & Substitutions

No heavy cream? Use whole milk plus a tablespoon of butter for richness or use sour cream but temper it first. IMO heavy cream makes it silkier, but life happens.
Vegetarian? Use vegetable broth and skip the kielbasa. Add a smoked paprika pinch for that smoky vibe without meat.
Want more veg? Toss in parsnips or celery with the carrots. They play nicely.
Low sodium? Use low salt broth and add salt at the end. That way you control the sodium like a responsible adult.
Want it chunky or blended? Mash a few potatoes in the pot for body, or use an immersion blender for a creamier finish. Both are valid choices depending on your mood.

FAQ

Q Will this soup freeze well
A Yes it freezes fine but the texture of the cream may change a bit. Freeze before adding the cream for best results. Thaw and reheat gently then stir in fresh cream or sour cream.

Q Can I use regular potatoes instead of Yukon Gold or Russet
A Sure. Yukon Gold gives a creamier texture while Russet can break down more. Use whatever you have. Adjust simmer time if needed.

Q How do I temper sour cream without making a mess
A Whisk a small amount of hot soup into the sour cream, slowly and steadily. Then pour that mixture back into the pot while stirring. No curdle drama.

Q Can I make this soup ahead of time
A Absolutely. Make it a day early and refrigerate. Reheat slowly on low heat and add a splash of broth if it thickened too much.

Q Is kielbasa necessary
A Not at all. It adds smokiness and heartiness, but the soup is totally satisfying without it. Add bacon if you want a similar vibe.

Q Can I use a slow cooker
A Yep. Toss everything except the cream and dill into a slow cooker and cook on low for 6 to 8 hours. Add cream and dill at the end. For a slow cooker version see the link up top for inspo.

Final Thoughts

You just made cozy in a pot. How do you feel about that? Proud, probably. You proved to yourself that delicious food does not need rules or a long grocery list. This soup warms bellies and souls. It also makes great leftovers, so plan to enjoy it again tomorrow.

Key tip Always taste for salt before serving. Potatoes absorb salt like they were born to do it.

Now go impress someone or just eat it all yourself. You earned it.

Conclusion

If you want another perspective on this traditional Polish classic check out this helpful guide on Polish Potato Soup (Zupa Ziemniaczana) – Polish Housewife.

Polish Potato Soup