When it comes to cozy soups, few things compare to Polish Potato Soup, known in Poland as Zupa Ziemniaczana. It’s a thick, creamy soup made with tender potatoes, onions, smoky bacon, and a touch of cream. Every spoonful feels like a warm hug — hearty enough for dinner and simple enough for a busy night.
The first time I made this soup, it was inspired by my grandmother’s Eastern European cooking. She never measured anything — just peeled, chopped, and seasoned until it “looked right.” I followed her same spirit and ended up with something deeply comforting: creamy potatoes, hints of garlic, smoky bacon, and fresh herbs. It instantly became a family favorite, sitting right next to my Creamy Cheesy Potato Soup and Cabbage Detox Soup in my collection of cozy classics.
Polish Potato Soup (Zupa Ziemniaczana)
Ingredients
Equipment
Method
- In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving a bit of the fat in the pot.
- Add butter to the bacon fat, then add diced onion. Cook until soft and golden, about 5 minutes. Stir in minced garlic and cook 30 seconds more.
- Add diced potatoes and pour in broth. Bring to a boil, then reduce to simmer. Cook for 15–20 minutes, or until potatoes are tender.
- For a thicker texture, mash some of the potatoes directly in the pot or blend half the soup with an immersion blender, leaving some chunks.
- Stir in milk (or half-and-half) and sour cream. Simmer for 5 more minutes, stirring gently.
- Add salt, pepper, and marjoram if using. Stir in crispy bacon and ladle into bowls. Top with fresh dill and extra bacon bits.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Polish Potato Soup
This soup is the perfect mix of creamy, hearty, and flavorful. The combination of smoky bacon, rich potatoes, and simple seasoning creates that deep, nostalgic taste that’s impossible to resist. It’s easy to make, budget-friendly, and tastes even better the next day.
If you love old-fashioned comfort dishes like my Old-Fashioned Cabbage Rolls or Old-Fashioned Southern Meatloaf, you’ll fall head over heels for this rustic Polish classic.
Ingredients You’ll Need
For the Soup:
- 5 slices bacon, chopped
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 4 cups chicken or vegetable broth
- 1 cup milk or half-and-half
- ½ cup sour cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon marjoram (optional, traditional Polish flavor)
For Garnish:
- Chopped fresh dill or parsley
- Extra crispy bacon bits
If you love creamy, filling dishes, this pairs beautifully with my Cheesy Hawaiian Roll Garlic Bread — soft, buttery rolls that make the perfect dunking partner.
How to Make Polish Potato Soup
Step 1: Cook the Bacon
In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving a bit of the fat in the pot.
Step 2: Sauté the Aromatics
Add butter to the bacon fat, then add diced onion. Cook until soft and golden, about 5 minutes. Stir in minced garlic and cook 30 seconds more.
Step 3: Add the Potatoes and Broth
Add diced potatoes and pour in broth. Bring to a boil, then reduce to simmer. Cook for 15–20 minutes, or until potatoes are tender.
Step 4: Mash or Blend (Optional)
For a thicker texture, mash some of the potatoes directly in the pot or blend half the soup with an immersion blender, leaving some chunks.
Step 5: Add Creaminess
Stir in milk (or half-and-half) and sour cream. Simmer for 5 more minutes, stirring gently.
Step 6: Season and Serve
Add salt, pepper, and marjoram if using. Stir in crispy bacon and ladle into bowls. Top with fresh dill and extra bacon bits.
This simple one-pot method is just like my Cajun Potato Soup: effortless, comforting, and packed with flavor.
Tips for the Perfect Polish Potato Soup
- Use starchy potatoes: Yukon Gold or Russet potatoes create a creamy base.
- Don’t skip the bacon: It adds smoky, authentic flavor.
- Add sour cream off the heat: Prevents curdling.
- Marjoram matters: It’s a small touch that adds depth and tradition.
Little steps like these are what make classic recipes — like my Loaded Cornbread Casserole — turn out perfect every time.
How to Serve
Serve this hearty soup with:
- Crusty bread or garlic rolls
- A light salad for contrast
- A sprinkle of cheese for extra indulgence
It’s filling enough to be the main course but simple enough to serve alongside something cozy like my Garten’s Cranberry Orange Bread for dessert.
How to Store and Reheat
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Warm on the stove over low heat, stirring gently.
Freeze: Best without dairy — freeze the base and add milk and sour cream after thawing.
Like my Christmas Bread Recipe, this soup’s flavors deepen as it rests, making leftovers even more delicious.
Flavor Variations
- Vegetarian Version: Skip bacon and use vegetable broth.
- Cheesy Potato Soup: Stir in ½ cup shredded cheddar before serving.
- Spicy Twist: Add a pinch of cayenne or chili flakes.
- Loaded Style: Top with cheese, green onions, and more sour cream.
If you love flexible recipes like this, my Beef and Chickpea Skillet is another adaptable favorite.
Frequently Asked Questions
1. Can I use leftover mashed potatoes?
Yes! Stir them in near the end to thicken the soup.
2. What’s the best potato for this recipe?
Yukon Gold gives creamy texture without falling apart.
3. Can I use ham instead of bacon?
Absolutely — diced ham adds a wonderful savory flavor.
4. Can I make it in a slow cooker?
Yes! Add everything except milk and sour cream and cook on LOW for 6 hours. Stir in dairy before serving.
The Final Bite
This Polish Potato Soup is creamy, hearty, and full of simple, satisfying flavor. It’s the kind of meal that reminds you of slow Sundays and family kitchens filled with steam and laughter.
Serve it warm with my Cheesy Hawaiian Roll Garlic Bread for dipping, and you’ve got the ultimate cozy night in.