Zupa Ziemniaczana

Zupa Ziemniaczana

Polish Potato Soup (Zupa Ziemniaczana)

Use starchy russet potatoes for the richest tasting soup and if you heat the stock before adding, your soup will be ready in 25 minutes. I always stir a little sour cream into my bowl of potato soup, just like my father did. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes: 4-5 servings

Polish Potato Soup (Zupa Ziemniaczana)


  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1 clove of garlic, crushed

  • 3 cups chicken stock
  • 2 large russet potatoes (at least 1 1/2 pounds total) cut into 1/2-inch pieces
  • 1 bay leaf
  • 3/4 teaspoon salt & pepper to taste

  • 1/3 cup additional stock
  • 2 teaspoons flour
  • sour cream and fresh dill for serving


  1. Heat oil in a medium soup pot and saute onion & garlic for 2 minutes.
  2. Add stock, potatoes, bay leaf, salt & pepper.
  3. Bring to a boil, cover, reduce heat and cook on low for 12 minutes.
  4. Whisk 1/3 cup additional stock with flour and add to soup.
  5. Cover and cook another 3 minutes.
  6. Stir in 1 teaspoon sour cream per serving bowl. Garnish with fresh dill.

Note: You may need more or less salt depending on your stock. My stock is lightly salted.

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