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Creamy and comforting Potato Soup served in a white bowl, perfect as a featured image for a recipe.

Best Polish Potato Soup

This Polish Potato Soup is a creamy and comforting dish that warms you from the inside out. Made with Yukon Gold potatoes, chicken broth, and a touch of cream, it's a flavorful and satisfying meal perfect for any time of year.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: Polish
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • Salt to taste
  • Pepper to taste
  • 1 cup heavy cream
  • 1/4 cup chopped fresh parsley, for garnish
  • Cooked bacon crumbles, for garnish optional

Equipment

  • Large pot or Dutch oven
  • measuring cups and spoons
  • knife
  • cutting board
  • Immersion blender or regular blender
  • Ladle

Method
 

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the onion and cook until softened, about 5-7 minutes.
  3. Add the garlic and cook for another minute until fragrant.
  4. Pour in the chicken broth and bring to a boil.
  5. Add the potatoes, marjoram, and thyme. Season with salt and pepper.
  6. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
  7. Use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. Alternatively, you can carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot.
  8. Stir in the heavy cream and heat through, but do not boil.
  9. Taste and adjust seasonings as needed.
  10. Serve hot, garnished with fresh parsley and bacon crumbles (if desired).

Notes

For a richer flavor, use homemade chicken broth or a combination of chicken and vegetable broth. You can substitute half-and-half or crème fraîche for heavy cream for a tangier flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.