Description
A cozy and creamy Polish potato soup that’s easy to make and perfect for weeknight dinners or gatherings.
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
Instructions
- Peel and dice the potatoes. Peel and slice the carrots. Chop the onion and mince the garlic.
- In a large pot, combine the potatoes, carrots, onion, and garlic. Pour in the broth and bring to a boil. Add the kielbasa if using.
- Reduce the heat and let the soup simmer for about 20 to 25 minutes or until the vegetables are tender.
- Stir in the heavy cream or tempered sour cream and fresh dill. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with additional fresh dill if desired. Serve hot.
Notes
This soup is forgiving and tastes even better the next day! It can be frozen before adding cream for best results.