This Polish-style simple potato soup is a hearty, warming dish that’s as comforting as it is easy to prepare. With tender potatoes, sautéed vegetables, and the optional addition of smoky bacon, it’s a rustic soup that delivers full flavor with minimal fuss. Finished with fresh herbs and a dollop of sour cream, it’s perfect for cozy nights or chilly afternoons.
Why You’ll Love This Recipe
This soup offers a balance of simplicity and comfort that makes it ideal for any home cook. It’s made with basic pantry staples and fresh vegetables, yet tastes rich and satisfying. The potatoes break down slightly in the broth to give a naturally creamy texture—no flour or cream needed. Bacon adds a smoky note, while marjoram gives it a touch of traditional Polish flavor. With only one pot and less than an hour of cooking time, it’s a go-to meal for busy evenings or when you’re craving something soothing and homemade.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 5 medium potatoes, peeled and cubed
- 4 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon marjoram (optional, for Polish flair)
- 1/2 cup cooked bacon, chopped (optional)
- 1/2 cup sour cream (for garnish)
- 2 tablespoons fresh parsley, chopped
Directions
- In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–6 minutes until the vegetables begin to soften and the onion is translucent.
- Add the cubed potatoes, broth, salt, pepper, and marjoram (if using). Bring to a boil, then reduce the heat and let simmer for 20–25 minutes until the potatoes are tender.
- Use a potato masher or the back of a spoon to mash some of the potatoes in the pot, creating a thick, creamy base while still leaving plenty of chunky texture.
- Stir in the chopped cooked bacon, if using, and simmer for an additional 5 minutes to allow flavors to meld.
- Ladle the soup into bowls and top each serving with a spoonful of sour cream and a sprinkle of fresh parsley. Serve warm.
Servings and timing
This recipe yields 4 servings.
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Calories per serving: 310 kcal
Variations
- Vegetarian Version: Omit the bacon and use vegetable broth for a meatless option.
- Creamier Texture: Stir in 1/2 cup of cream or whole milk at the end for a richer soup.
- Cheesy Twist: Add 1/2 cup shredded cheddar cheese just before serving for a comforting, cheesy flavor.
- Herb Additions: Add thyme or bay leaf during simmering for added depth.
- Spicy Kick: Stir in a pinch of crushed red pepper flakes or smoked paprika for gentle heat.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stove over medium heat or microwave in short intervals, stirring in between.
This soup can also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
FAQs
Can I use red or Yukon gold potatoes?
Yes, both are great options and hold their shape well while still offering a creamy texture when partially mashed.
Can I blend this soup completely?
Yes, for a fully smooth texture, use an immersion blender or traditional blender. Be cautious when blending hot liquids.
What’s the best broth to use?
Both chicken and vegetable broth work well. Choose based on whether you want a vegetarian version or deeper savory flavor.
Do I need to peel the potatoes?
Peeling is recommended for a smoother texture, but you can leave the skins on for added texture and nutrients.
Can I use leftover mashed potatoes?
You can add a scoop of mashed potatoes to thicken the soup, but fresh potatoes provide better texture and consistency overall.
What if I don’t have marjoram?
You can skip it or substitute with a small pinch of thyme or oregano for a similar herbal note.
Can I make this in a slow cooker?
Yes, add all ingredients (except butter and sour cream) to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Sauté the vegetables first for best flavor.
How do I make this soup dairy-free?
Use olive oil instead of butter and omit the sour cream or use a plant-based alternative.
What type of bacon works best?
Smoky, thick-cut bacon adds the most flavor, but any cooked bacon will work.
Can I double this recipe?
Yes, this recipe can easily be doubled. Use a large pot and adjust simmering time as needed.
Conclusion
This simple Polish-style potato soup is everything you want in a cozy, comforting bowl—hearty, flavorful, and full of wholesome ingredients. It’s a timeless, satisfying recipe that’s as easy to make as it is to customize. Whether served on its own or with crusty bread, this soup brings warmth to the table and comfort to any day.
Print
Simple Potato Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Simple Potato Soup is a cozy, hearty Polish-inspired dish made with tender potatoes, sautéed vegetables, and smoky bacon. Blended slightly for creaminess and topped with sour cream and fresh parsley, it’s the perfect rustic soup for chilly weather and weeknight comfort food cravings.
Ingredients
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2 tablespoons butter
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1 small onion, diced
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2 cloves garlic, minced
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2 carrots, diced
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2 celery stalks, diced
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5 medium potatoes, peeled and cubed
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4 cups chicken or vegetable broth
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon marjoram (optional, for Polish flair)
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1/2 cup cooked bacon, chopped (optional)
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1/2 cup sour cream (for garnish)
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2 tablespoons fresh parsley, chopped
Instructions
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In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
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Add cubed potatoes, broth, salt, pepper, and marjoram. Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
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Use a potato masher or spoon to mash some of the potatoes in the pot for a creamy, rustic texture, leaving some chunks.
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Stir in chopped bacon, if using, and simmer for another 5 minutes.
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Ladle into bowls and top with a dollop of sour cream and sprinkle with fresh parsley before serving.
Notes
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For a vegetarian version, omit the bacon and use vegetable broth.
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Add a splash of cream or milk for extra richness.
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Marjoram adds authentic Polish flavor—feel free to skip or swap with thyme.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Polish-Inspired, Eastern European
