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Polish Potato Soup

Polish potato soup simmers russet potatoes and smoked kielbasa in a savory broth until the potatoes are fork-tender. Heavy cream, tempered sour cream, and fresh dill make the finished soup rich and creamy.
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Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Polish
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 1 package (14 oz) fully cooked smoked kielbasa halved lengthwise and sliced
  • 1 yellow onion medium, diced
  • 2 carrots peeled and diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 lb russet potatoes peeled and cut into 3/4-inch cubes
  • 1 bay leaf
  • 1 tsp dried marjoram
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 2 tbsp fresh dill chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the neutral oil in a 6-quart Dutch oven over medium heat, add the kielbasa, and cook for 5 to 6 minutes, stirring occasionally, until browned.
  2. Transfer the browned kielbasa to a plate.
  3. Add the onion, carrots, and celery to the pot and cook for 5 to 7 minutes, stirring occasionally, until the onion softens.
  4. Stir in the garlic and cook for 30 seconds.
  5. Sprinkle in the flour and stir for 1 minute.
  6. Gradually stir in the chicken broth.
  7. Add the potatoes, bay leaf, marjoram, salt, and pepper, then bring to a boil.
  8. Reduce the heat to maintain a gentle simmer, partially cover, and cook for 15 to 20 minutes, until the potatoes are fork-tender.
  9. Return the kielbasa to the pot and simmer for 3 minutes, until heated through.
  10. Remove the bay leaf and turn off the heat.
  11. Stir in the heavy cream.
  12. Whisk the sour cream with 1/2 cup of hot soup in a small bowl.
  13. Stir the sour cream mixture and dill into the pot.

Notes

For a smooth finish, whisk the sour cream with hot soup before adding it to the pot. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream can separate. Half-and-half can replace the heavy cream for a lighter soup.