10/29/2026
ZUPA ZIEMNIACZANA
Polish Potato Soup
Thrifted Recipe Thursday | Michele in Minnesota
INGREDIENTS
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 2 large carrots, peeled and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 5 oz kielbasa, diced
- 4–6 slices bacon, chopped
- 1 cup heavy cream or sour cream
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
MY ADDITIONAL SEASONINGS
- 1 teaspoon dried marjoram
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon ground allspice (optional)
- 2 bay leaves
INSTRUCTIONS
1. Brown the kielbasa. In a large soup pot over medium heat, cook the diced kielbasa until lightly browned.
2. Sauté the aromatics. Add the chopped onion and cook until softened. Stir in the minced garlic and cook for another minute.
3. Add the vegetables. Stir in the diced potatoes and sliced carrots.
4. Season and simmer. Pour in the broth. Add the marjoram, black pepper, allspice (if using), and bay leaves. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes and carrots are tender.
5. Add the bacon. While the soup simmers, cook the chopped bacon in a separate skillet until browned. Once the potatoes and carrots are tender, add the bacon and its drippings to the soup.
6. For a thicker soup (original method): Blend 1–2 cups of the cooked soup and stir it back into the pot.
7. Finish with cream. Reduce the heat to low. Remove the bay leaves and stir in the heavy cream. If using sour cream, temper it first by whisking in a few spoonfuls of hot broth before adding it to the soup.
8. Add the finishing touches. Stir in the fresh dill. Taste and adjust the salt and pepper as needed.
9. Serve! Ladle into bowls and garnish with additional fresh dill, if desired.
MY NOTES & MODIFICATIONS
Seasonings: I added marjoram, black pepper, bay leaves, and a touch of allspice for additional depth of flavor.
Bacon: The original recipe mentioned bacon but didn't specify how much or when to add it. I chopped and fried mine separately, then added the bacon and drippings to the soup after the vegetables were tender.
Thickening: Instead of blending some of the soup, I wanted a slightly thicker, heartier broth. Once my potatoes and carrots were tender and I'd added the bacon, I removed approximately ½ cup of hot broth from the pot and whisked in 2–3 tablespoons of flour until smooth. I slowly stirred that mixture back into the simmering soup and let it cook for another 5–7 minutes before adding the cream.
The verdict: Absolutely delicious! And the leftovers were every bit as good!
Recipe shared by Dan, adapted by Michele in Minnesota.
