Polish potato soup features chunks of soft, creamy potatoes cooked alongside aromatic vegetables, bacon and fresh herbs for a delicious, hearty dish. It’s simple to make, nutritious, customizable and ready in 40 minutes!
Make soup base: Melt the butter along with the oil, then add the onion, leek, carrot, celeriac, and parsley root. Cook over a low/med. heat for about 10 minutes until softened, stirring often. Towards the end of cooking add the marjoram, thyme, and allspice.
Add potatoes: Peel then cube the potatoes and add to the pot.
Add stock: Pour in the hot stock, add pepper to taste, cover and bring to the boil. Lower the heat and simmer gently for about 20 minutes or until the potatoes are tender (do not overcook the soup).
Prepare bacon: Cook the bacon in a non-stick pan for several minutes until lightly browned stirring often.
Finish off: To the pot add the bacon along with the fresh parsley, stir and cook for a minute or so. Remove from the heat and mash some of the mixture using a potato masher. Adjust the seasonings if necessary and serve.
Notes
*Potatoes: use all-rounders or starchy potatoes.
Cook the soups until the potatoes are tender, but not disintegrating.
You can adjust the consistency and texture of this soup (see post for details).
Best served hot. Leftover Polish soup with potato can be refrigerated, once cooled, for up to 4 days.