Zupa Ziemniaczana (Polish Potato Soup)

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Zupa Ziemniaczana (Polish Potato Soup)

star rating (17) rate this recipe »
Published prior to 2008

This hearty, creamy soup is "the real deal" -- the recipe comes almost directly from Poland. It's very simple, but has a surprisingly rich flavor. One of our newest King Arthur team members, Jen Korhonen -- whose mom, Jane, has been with The Baker's Catalogue almost since its inception -- cooked this soup for us, then wrote up the recipe and reports as follows:

"This is a recipe from my good friend Anjelika Mazur. Being that her mother moved to the U.S. as a child (from Poland), and her father didn't make the journey from Poland until his late teens or early 20s, they have both stayed very true to their roots. Meals, dishes (her mother has a large selection of Polish pottery), holiday traditions, decor, and the language itself are a very large presence in her household."

And here's what Anjelika says: "This is a great potato soup my dad makes. Instead of the sour cream, milk can be used, but sour cream tastes much better. The bread [Paskha, see recipe] is traditionally made around Easter; however, my family makes it often. For us, these foods are everyday meals."

7 medium potatoes (2 3/4 pounds), peeled and cut into 1- to 1 1/2-inch cubes
3 medium carrots (9 ounces), peeled and thinly sliced
3 celery stalks (3 1/2 ounces), thinly sliced
1 large onion (12 ounces), peeled and chopped
1 1/2 quarts (48 ounces) water
2 cups (16 ounces) broth (chicken, beef or pork)
2 tablespoons (1 ounce) butter
2 tablespoons (1/2 ounce) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup (9 ounces) sour cream*

*Or just use an 8-ounce container, if you like.

Place the potatoes, carrots, celery and onion into a large pot. Add the water and broth, and cover the pot with a tight-fitting lid. Cook the soup over medium heat for 30 minutes, or until the vegetables are tender.

Melt the butter in a small saucepan. Stir in the flour, salt, and pepper. Cook the mixture over medium-low heat, stirring constantly, until it bubbles. Add 1/4 cup of the sour cream, stirring till smooth, then add the remaining sour cream and bring the mixture to a boil, stirring constantly. Stir the sour cream into the soup. Bring it to a simmer over medium heat, reduce the heat to low, and simmer for 10 minutes. Serve the soup hot, garnished with chopped parsley, chives, or scallions, if desired. Yield: about 14 cups, 9 to 10 generous servings.

Nutrition information per serving (about 1 1/2 cups, 1/9 of recipe, 399g): 212 cal, 7g fat, 5g protein, 32g complex carbohydrates, 4g dietary fiber, 17mg cholesterol, 269mg sodium, 999mg potassium, 866RE vitamin A, 32mg vitamin C, 1mg iron, 57mg calcium, 120mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XIII, No. 2, Winter 2002 issue.


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  • star rating 03/22/2015
  • Carolyn from Albuquerque, NM
  • My family loves this soup. Perfect comfort food! I stumbled upon this recipe, and happened to have all the ingredients so I tried it, and will keep making it for years to come. Thanks so much!
  • star rating 02/17/2015
  • MaryAnn from Mechanicsville, Md.
  • This soup is awesome! I also add 2 Knorr chicken bouillon cubes while it's simmering. This really enhances the flavor. My hubby and I love it and have it quite often.
  • star rating 09/21/2014
  • Nick Charlton from KAF Community
  • Yummy, yummy, yummy!! Great with homemade onion bread and a good lump of cheddar. I did modify a little the second time around by adding bacon lardons, spinach and garlic. The Campus Manager and his wife at the school I teach at are Poles and they love this soup and my version...I have to take some in for them each time I make a batch. I get Anja's wonderful Polish cakes in return!!
  • star rating 09/22/2013
  • archaeogrrrl from Knoxville
  • I am sick, so I cheated. Cannot say making a roux then adding it to hot soup sounded like something I wanted to attempt right now. I sauteed the onions and celery in the butter, added the flour for the roux, then added the potatoes, water, broth, carrots. I had buttermilk and Greek yogurt in the fridge, so that's what I used. Despite the lowfat and nonfat dairy, my soup is incredibly creamy and tangy and rich. Lots of black pepper, lots of sliced green onions at the end. This is wonderful, just wonderful. If I had had a little more energy, there'd have been parsley in there too. I have a picture I'll GIVE y'all, I think more people need to try this recipe. It is amazing and adaptable and I feel so much better now.
  • star rating 12/05/2011
  • tiff h from KAF Community
  • Very good! Next time i'm going to add garlic and spinach. :)
  • star rating 05/15/2011
  • Karen from Massachusetts
  • Wonderful !! I was looking for a soup to use up what I had in my fridge. Easy, flavorful, and warming. Such easy ingredients but the sour cream adds so much. I'll definitely make this again and again.
  • star rating 02/18/2011
  • Samantha from Champaign, IL
  • I highly recommend this recipe. I've made it twice so far! It's an incredibly authentic recipe, my grandmothers soup tastes exactly like this. I go to Poland quite often and am Polish myself and I can say without hesitation that this recipe is truly authentic and 100% tasty.
  • star rating 02/15/2011
  • sailor446 from KAF Community
  • I'm 75 and on my own learning to cook or starve. My daughter-in-law and I made this together. Boy what an impression it made with out family. I had baked a loaf of artisan bread earlier, what a great meal. Thanks KA for a great evening.
  • star rating 10/04/2010
  • J. Skrzypek from KAF Community
  • Babcia and my mother passed down to me a nearly identical recipe. I tried this one. I came back to say Arthur's is authentic. But I could not use the sour cream. We use a HEAVY cream slowly spooned into our own bowl. We garnish the soup with chopped celery leaves. This soup deserves a hearty dark bread.
  • star rating 04/27/2010
  • rams from south dakota
  • I made it for supper on a chilly, misty day... perfect combination. I used soup bones and short ribs to make the broth and left them in because we are a 'meaty' family. Overall it was great-- I'll definitely make it again because we had no potatoes to use this time.
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