Creamy Polish Potato Soup

$- 4 medium russet potatoes, peeled and diced - 1 large yellow onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 teaspoon dried marjoram - 2 tablespoons olive oil - Salt and pepper to taste - Fresh dill or chives for garnish To make Polish potato soup, start by gathering all your ingredients. You need four medium russet potatoes. These potatoes will give the soup a nice texture. Peel and dice them into small cubes for even cooking. Next, grab one large yellow onion. Chop it finely. The onion adds a sweet flavor. You will also need two cloves of garlic. Mince these cloves to release their wonderful taste. For the broth, use four cups of vegetable broth. This will give your soup depth. You will also need one cup of heavy cream. This cream makes the soup rich and smooth. Add one teaspoon of dried marjoram. This herb gives the soup its Polish touch. For cooking, use two tablespoons of olive oil. Finally, you will need salt and pepper to taste. Fresh dill or chives will be your garnish for a lovely finish. Having all these ingredients ready will help you cook faster. Enjoy the process! {{ingredient_image_2}} Start by pouring the olive oil into a large pot. Set the heat to medium. Wait for the oil to shimmer. This means it's ready. Now, add the finely chopped onion. Sauté the onion for about five minutes. Stir it often. The onion should turn soft and clear. Next, add the minced garlic to the pot. Stir it in with the onions. Cook this mixture for one minute. You want the garlic to smell nice but not brown. Now, it’s time to add the diced russet potatoes. Toss the potatoes gently with the onion and garlic. Make sure they get coated in that tasty oil and flavor. Pour in the vegetable broth next. This will help cook the potatoes. Then, sprinkle in the dried marjoram. Bring the pot to a boil. Once it boils, lower the heat. Let it simmer for 20 to 25 minutes. The potatoes should be fork-tender by now. After cooking, use an immersion blender to puree the soup in the pot. This will make the soup smooth. If you prefer some texture, blend just half of it. Then stir the blended part back into the pot. Stir in the heavy cream next. This adds a rich, creamy finish. Taste the soup and add salt and pepper as needed. Let it simmer for another five minutes. This helps the flavors mix well. Ladle the hot soup into bowls. For a nice touch, garnish with freshly chopped dill or chives. This adds color and flavor. Enjoy your comforting Polish potato soup! Adjusting Seasoning To boost the soup’s taste, start with salt and pepper. Taste as you go. If it feels bland, add more salt or pepper. You can also add a squeeze of lemon juice for brightness. Enhancing Creaminess For a richer soup, use more heavy cream. It adds a smooth texture. You can also mix in some cream cheese for extra flavor. Overcooking Potatoes Be careful not to overcook the potatoes. They should be fork-tender, not mushy. If they break apart, the soup will be too starchy. Improper Blending When blending, don’t rush. Blend until smooth, but don’t turn it into a puree if you want some chunkiness. A few potato pieces add nice texture. Adding Visual Appeal Serve the soup in bright bowls. A drizzle of cream on top adds flair. Fresh herbs like dill or chives make it look beautiful. Pairing with Sides Rustic bread pairs well with this soup. You can also serve it with a light salad. These sides make the meal feel complete and special. Pro Tips Use Fresh Herbs: Fresh dill or chives add a vibrant flavor to the soup. Add them just before serving to maintain their freshness and color. Adjust Creaminess: For a lighter version, substitute heavy cream with half-and-half or a plant-based cream. This maintains creaminess without the extra calories. Flavor Variations: Experiment with different herbs, such as thyme or parsley, to give the soup a unique twist. Adding a pinch of smoked paprika can also enhance the flavor profile. Perfect Potato Choice: While russet potatoes work well, Yukon Golds can offer a creamier texture. Choose based on your desired consistency. {{image_4}} You can make this soup vegetarian by using vegetable broth instead of chicken broth. This swaps out meat flavors while keeping a rich taste. You can also add more veggies like carrots or celery for depth. Adding proteins can turn this soup into a heartier meal. If you enjoy meat, bacon or sausage add a great flavor. Cook the bacon first, then remove it. Use the fat to sauté onions. Chop the bacon and stir it back in at the end. For a vegan option, consider adding beans or lentils. They bring protein and a nice texture. You can also use tofu for extra protein and creaminess. Adding extra flavors will make your soup shine. Experiment with herbs like thyme or parsley. These herbs can change the soup's taste profile. Fresh herbs add brightness, while dried herbs deepen the flavor. You can also enhance the soup with more vegetables. Try adding corn, peas, or broccoli. They not only add color but also nutrients. Just add them in when you add the potatoes for even cooking. To store your leftovers, let the soup cool first. Then, pour it into an airtight container. This will keep it fresh and tasty. You can store it in the fridge for up to three days. The soup may thicken as it cools, but a little broth will fix that. The shelf life of your Polish potato soup is about three days in the fridge. After that, the flavor and texture may change. Always check for any off smells or changes before eating leftovers. For longer storage, freezing is a great option. Use a freezer-safe container or heavy-duty freezer bags. Make sure to leave some space at the top for expansion. This prevents your soup from bursting out of the container. When ready to eat, thaw the soup overnight in the fridge. You can also run the container under cool water if you need it fast. Avoid using a microwave for thawing, as it can change the texture. To reheat your soup, the stovetop is best. Pour the soup into a pot over low to medium heat. Stir it often to avoid burning. You can also use a microwave; just use short intervals and stir in between. To keep that creamy texture, add a splash of heavy cream when reheating. This helps revive the soup's rich flavor. If it's too thick, add a little broth or water until it reaches your preferred consistency. Polish potato soup is a warm and creamy dish. It is known for its rich flavor. This soup has roots in Polish cuisine, where potatoes are a staple. The dish often serves as comfort food, especially during cold months. Traditional Origins Polish potato soup dates back many years. Families would make it to use simple, local ingredients. Each region has its own twist, adding local herbs or spices. Typical Ingredients You will find a few key ingredients in this soup: - 4 medium russet potatoes, peeled and diced - 1 large yellow onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 teaspoon dried marjoram - 2 tablespoons olive oil - Salt and pepper to taste - Fresh dill or chives for garnish Yes, you can prepare this soup in advance. It stores well and tastes even better the next day. Best Practices for Meal Prep - Make the soup and let it cool. - Store it in an airtight container in the fridge. - It will last up to three days. - Reheat it gently on the stove or in the microwave. You can easily make this soup gluten-free. Just ensure your broth is gluten-free. Ingredient Substitutions - Use gluten-free vegetable broth. - Check all store-bought products for gluten-free labels. Yes, you can make this soup vegan. It is easy to swap out a few ingredients. Suggested Modifications - Replace heavy cream with coconut milk or cashew cream. - Use vegetable broth instead of any meat-based broth. - Add more vegetables for extra flavor and nutrients. This blog post walks you through making Polish potato soup. We covered key ingredients, preparation steps, and tips for perfect flavor. You learned how to blend the soup for the right texture and avoid common mistakes. As you explore variations and storage tips, remember that this soup is versatile. Feel free to experiment with flavors or make it your own. Enjoy creating this comforting dish in your kitchen!$

A rich and creamy potato soup with a hint of marjoram, perfect for warming up on a chilly day.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Polish

Servings 4

Calories 300 kcal

Ingredients

4 medium russet potatoes, peeled and diced
1 large yellow onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
1 teaspoon dried marjoram
2 tablespoons olive oil
to taste salt and pepper
to garnish fresh dill or chives, finely chopped

Instructions

In a large pot, pour in the olive oil and place it over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté the onion for about 5 minutes, stirring occasionally, until it becomes translucent and softened.
Incorporate the minced garlic into the pot with the onions. Continue to sauté for an additional minute, allowing the garlic to release its aromatic fragrance without browning.
Add the diced russet potatoes to the pot. Toss them gently with the sautéed onions and garlic, ensuring they are coated in the oil and flavors.
Pour the vegetable broth over the potato mixture. Sprinkle in the dried marjoram, then bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.
After the potatoes are cooked, use an immersion blender to puree the soup directly in the pot until it reaches a smooth consistency. For a heartier texture, blend just half of the soup and stir it back into the pot.
Stir in the heavy cream, combining it well with the potato mixture. Season to taste with salt and pepper, and allow the soup to simmer for an additional 5 minutes to heat through and marry the flavors.
Ladle the hot soup into bowls and garnish generously with freshly chopped dill or chives, adding a vibrant touch and a burst of herbal flavor.

Notes

Serve with rustic bread for dipping and garnish with fresh herbs.

Keyword creamy, potato, soup, vegetarian