Classic Polish Potato Soup
Embrace the wholesome flavors of Eastern European comfort with this Classic Polish Potato Soup, a cherished family recipe handed down through generations. Simple yet satisfying, this soup features tender potatoes, aromatic onions, and crisp celery, all simmered to perfection. Perfect as a warm meal on a chilly day, this soup captures the essence of peasant cooking—honest ingredients combined to create heartwarming nourishment. Enjoy it as a main dish or a delightful starter, and don’t forget to customize the creaminess to your liking!
4
Servings
175
Calories
12
Ingredients
Ingredients
Large Onion
1 (Cubed very fine)
Celery Stalks
3 (Cut not too fine)
Large Potatoes
5 (Cubed)
Sugar
1 pinch
Water
3 cups (For boiling potatoes)
Chicken or Vegetable Bouillon Cubes
2 (optional)
Half-and-Half or Milk
1/2 pint
Salt
To taste
Pepper
To taste
Paprika
For coloring
Parsley
For garnish (Chopped)
Butter
1 pat (optional) (For finishing)
Instructions
1
In a large pot, melt a tablespoon of butter over medium heat. Add the finely cubed onion and chopped celery, sautéing until they become soft and aromatic, but not browned, about 5 minutes.
2
While the vegetables are sautéing, peel and cube the potatoes. In a separate pot, combine the potatoes with a pinch of sugar and 3 cups of water. If using bouillon cubes, add them to the water now. Bring to a boil, then reduce the heat and simmer until potatoes are tender, about 15-20 minutes.
3
Once the potatoes are cooked, carefully drain any excess water, but reserve a bit of the cooking liquid. Add the sautéed onions and celery to the pot with the potatoes. Pour in the half-and-half or milk, stirring gently to combine. If the soup is too thick, add some reserved potato water to reach your desired consistency.
4
Season the soup with salt (if necessary) and freshly ground pepper to taste. For an extra hint of flavor and color, sprinkle in some paprika and garnish with chopped parsley.
5
For a richer finish, consider adding a pat of butter just before serving for a velvety touch. You can leave the potatoes as they are or mash them lightly with a fork for a creamier texture.
Nutrition Information
5.5g
Fat
25g
Carbs
3.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Polish Potato Soup?
Classic Polish Potato Soup is a cherished family recipe handed down through generations, featuring tender potatoes, aromatic onions, and celery in a comforting broth.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 175 calories.
What are the primary ingredients needed?
The main ingredients include large onions, celery stalks, large potatoes, sugar, bouillon cubes, half-and-half or milk, and butter.
How should I prepare the onion?
The onion should be cubed very fine before being sautéed in butter.
How do I prepare the celery stalks?
The celery stalks should be cut into pieces that are not too fine.
Do the potatoes need to be peeled?
Yes, the instructions specify to peel and cube the potatoes before boiling.
How long should I boil the potatoes?
The potatoes should be simmered for about 15-20 minutes until they are tender.
Can I use vegetable bouillon instead of chicken bouillon?
Yes, you can use either chicken or vegetable bouillon cubes depending on your preference.
Is there sugar in Polish Potato Soup?
Yes, a single pinch of sugar is added to the water while boiling the potatoes.
What type of dairy is used for the soup base?
You can use 1/2 pint of either half-and-half or milk to create the creamy base.
How can I adjust the consistency if the soup is too thick?
If the soup is too thick, add some of the reserved potato cooking water to reach your desired consistency.
What spices are recommended for seasoning?
The soup is seasoned with salt, freshly ground pepper, and paprika for coloring.
What is the recommended garnish?
Chopped parsley is used as a garnish for extra hint of flavor and color.
Can I make the soup texture smoother?
Yes, you can mash the potatoes lightly with a fork for a creamier texture.
What is the total fat content per serving?
The fat content is 5.5g per serving.
How much protein is in a serving of this soup?
There are 3.5g of protein per serving.
How many grams of carbohydrates are in a serving?
Each serving contains 25g of carbohydrates.
Is the bouillon mandatory for this recipe?
No, the bouillon cubes are listed as optional ingredients.
Should the onions and celery be browned?
No, you should sauté them until they are soft and aromatic, but not browned.
When should I add the butter?
You can add a tablespoon of butter at the beginning for sautéing, and optionally a pat of butter just before serving for a velvety finish.
How much water is needed to boil the potatoes?
You will need 3 cups of water for boiling the potatoes.
What is the primary flavor profile of this soup?
It features honest, wholesome flavors of Eastern European peasant cooking.
Is this soup served as a main or a starter?
It can be enjoyed as either a hearty main dish or a delightful starter.
How many ingredients are in the recipe in total?
There are 12 distinct ingredients including the optional items and garnishes.
Can I use whole milk?
Yes, milk is specifically mentioned as an alternative to half-and-half.
Why is paprika used in this soup?
Paprika is used to add a hint of flavor and to provide coloring to the soup.
What is the suggested cooking vessel?
You should use a large pot for sautéing and combining the soup, and a separate pot for boiling the potatoes.
Is salt added at the beginning or end?
Salt is added to taste after the dairy has been combined with the vegetables and potatoes.
How do you achieve a velvety finish?
Adding a pat of butter just before serving provides a richer, velvety touch.