Polish Potato Soup | Food Wishes

This amazing Polish potato soup is one of the most comforting and hearty soups of all time. Simple and delicious, yet complex in flavor, this potato soup is not only comforting to eat, but very easy and relaxing to make. Think of this as a soup-based meditation. Enjoy!

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Hello this is Chef John from foodwishes.com with Polish potato soup that’s right soup is the ultimate comfort food and this amazing Polish potato soup is one of the most comforting and eating a bowl of this always makes things seem better but the true Comfort the real relaxation that

Comes from the process of making the soup which I’m about to show you right now and to get started we’ll take a few minutes and cut up some veggies and a little bit of Polish sausage and what we’re going to need is some carrots that we’ll cut in half and then split

Lengthwise in half again and then we’ll turn those and cut across into like/ inch pieces and then we’ll basically do the same thing to the celery and the reason we cut the ribbon half before we slice it is because it’s twice as fast to cut both halves at once

Than it is to cut the whole thing from one end to the other and then we’ll also need some onion which we will peel and cut in half and then we’ll find the root end and then we’ll make some Cuts straight down through the opposite end

And then simply turn it and slice across those cuts and by the way we’re making soup so precise cuts are not a big deal just get things close that’s all we ever ask and then last but not least we’ll take a small piece of Polish kalasa sausage and we’ll cut that in quarters

And then we’ll turn it and slice it about every quarter inch and by the way in the spirit of full disclosure I only showed cutting half the vegetables just to show you how to do it and you’ll see the amounts in the written recipe but

It’s going to be a whole onion two ribs of celery plus two or three cars depending on the size and then what we’ll do once we have our Polish sausage sliced up is transfer that into our Soup pot which be placed over medium heat after adding in a couple tablespoons of

Olive oil and what we’ll do is cook that sausage durring for a couple minutes basically until it starts sizzling in that oil right we don’t really need to or want to Brown it we’re just trying to flavor the oil before we add our vegetables so once that sausage has

Sizzled for a couple minutes we’ll go ahead and add our carrot celery and onions and we will cook that stirring for about 5 minutes or so or until those pieces of onions go from bright white to sort of translucent and our veggies start to soften and sweeten up at which

Point it’s time to add some but not all of our potatoes which if we’re good at time management we will be slicing while our veggies are cooking and what I’m going to use is about 2 half pounds of Yukon Gold potatoes although Russ it will also work and what we’ll do after

Peeling them is cut them in quarters and then slice across every quarter inch or so and you don’t have to but for best results I’m going to slice two of my six potatoes and then transfer those into some water and into the fridge so I can

Add those into the soup later and I’m going to explain why as we move forward but anyway I’m going to reserve this half pound and then slice the other two PBS sounds exactly the same way and we’ll transfer those into our sauteed vegetable and sausage mixture and we

Will give those a quick stir so we can coat them with that extremely flavorful oil which may or may not do anything but it feels right and it’s part of the ritual and then once our potatoes are in we can transfer in some chicken broth or I guess a roasted vegetable broth if

You’re going vegetarian and if you are you can sub mushrooms for the sausage which I’ve done and it’s incredibly delicious and then I also like to add a little splash of water as well as a generous pinch of salt some freshly ground black pepper as

Well as a Shak or to a cayenne and then we’ll follow that with a bunch of ingredients that make a potato soup a Polish potato soup and that would be some quartered and sliced up dill pickles whoops one tried to escape as well as a nice big splash of

That pickle juice from the jar which is wonderfully acidic and Briny and then speaking of dill pickles we will also stir in a whole bunch of freshly chopped dill and at this point we’ll want to raise our heat to high since we want this to come up to a simmer and while

We’re waiting We’ll add the last ingredient we need at this stage which is about a third of a cup of sour cream and please note when you stir that in depending on the brand you used you might see some tiny particles of sour cream float to the surface but don’t

Worry that’s totally normal and very common and I promise you by the time our soup is done that will have disappeared and that’s it we’ll simply wait for everything to come to a simmer at which point we’ll back our heat down to medium low and we will simmer this

Stirring occasionally for about 45 minutes at which point it’s probably going to look like this and because of the fresh dill and those dill pickles we put in the fat that floats to the top is going to be a very unique some might say odd chartreuse color but don’t worry the

Final soup is going to be gorgeous oh in one quick reminder we only put 2 lbs of our potatoes in and we still have that half a pound we sliced and reserved in the fridge which as you’ll see we’re going to add soon but before we do I

Like to take a potato masher and I like to go around smashing and mashing for about 30 seconds just to break up those cooked potatoes a little bit and release some additional starch and by the way you can do the exact same thing by just stirring this a lot as it simmers but

The point is we want to break up those cooked potatoes pretty well at this point since that’s basically what’s going to thicken the soup and that’s it after a brief mashing our soup’s going to come back to a simmer at which point will drain and add our reserved sliced

Potatoes which again for me was about a half pound of my 2 and 1/2 lbs total and we’ll stir those in and then we’ll let this continue to simmer stiring occasionally for another 40 to 45 minutes or until those potatoes we just added are very tender and our soup is

Looking exactly how we want it to look so let me grab a ladle so we can see what’s going on and by adding those potatoes half way through the cooking we’re going to have the best of both worlds we’re going to have a potato soup where the potatoes have fallen apart and

Have thickened everything up beautifully but then we’re also going to have these beautiful intact pieces of potato so that we’re not eating a soup that has the same texture all the way through and we’re definitely going to want to grab a spoon and give things a taste to make

Sure like I said those potatoes are perfectly tender as well as we want to check for seasoning and a potato soup almost always needs another pinch of salt right there’s only two way ways to screw up a potato soup one is not enough salt and one is undercooked potatoes so

We really need to check for both so I toss that in as well as I like to finish up with some more fresh dill and once all that’s been stirred in we will give it a final taste for seasoning and if it tastes right and M

Did we’ll go ahead and ladle that into a nice warm bowl which is hopefully located next to some buttered bread and by the way I use goat butter which is super white which explains the brighter than usual appearance of the bread but anyway I think you’re going to want some bread

Alongside and then to finish this I’m going to go with a dollop of sour cream which we will top with a sprinkling of freshly pck dill and that’s it our Polish potato soup is ready to enjoy and that my friends is a truly remarkable bowl of potato

Soup I mean I’m fine with a basic regular plain potato soup but when you add in the flavor of that kalasa sausage and the serous magic that dill pickles and pickle juice Provide Plus the creamy tanginess from the sour cream when you add all those things in you produce

Something that’s so much more flavorful and interesting and as I promise beautiful to look at and I know it was an extra step to save part of our potatoes and add them halfway through but texturally speaking I think the payoff is totally worth it right usually potato soups are one texture or another

Right there’s the style where all the potatoes pretty much fall apart and then they the brothier versions of potato soup where all the potatoes are in chunks well here thanks to one easy extra step we actually get to enjoy bold textures so I’ve made my case the rest

Is up to you I mean you are after all the grand PBA of how to make your zupa but as long as you’re not going to forget to put him in I highly recommend you do it like I did and as I mentioned in the intro eating a Bola soup like

This is extremely comforting but for me the true relaxation is the actual process making the soup and the meditation of cutting those vegetables and then being able to watch that soup simmer or all that stuff’s going to quiet your mind and refresh your soul right don’t think a cooking something

Like this is work or a task or a chore think of it as a fun relaxing activity but no matter how you think of this it really is an incredibly delicious satisfying and Hearty soup which is why I really do hope you give it a try soon

So please follow the links below for the ingredient amounts a printable written recipe and much more info as usual and as always enjoy and