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Zupa Ziemniaczana (Polish Potato Soup)


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. Instead of the sour cream, milk can be used, but sour cream tastes much better.

At a glance

14 cups, 9 to 10 generous servings.
Nutrition information


Choose your measure:

  • 7 medium potatoes, peeled and cut into 1" to 1 1/2" cubes
  • 3 medium carrots, peeled and thinly sliced
  • 3 celery stalks, thinly sliced
  • 1 large onion, peeled and chopped
  • 6 cups water
  • 2 cups broth (chicken, beef or pork)
  • 2 tablespoons butter
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup sour cream


  1. Place the potatoes, carrots, celery and onion into a large pot.
  2. Add the water and broth, and cover the pot with a tight-fitting lid.
  3. Cook the soup over medium heat for 30 minutes, or until the vegetables are tender.
  4. Melt the butter in a small saucepan.
  5. Stir in the flour, salt, and pepper.
  6. Cook the mixture over medium-low heat, stirring constantly, until it bubbles.
  7. Add 1/4 cup of the sour cream, stirring until smooth, then add the remaining sour cream and bring the mixture to a boil, stirring constantly.
  8. Stir the sour cream into the soup.
  9. Bring it to a simmer over medium heat, reduce the heat to low, and simmer for 10 minutes.
  10. Serve the soup hot, garnished with chopped parsley, chives, or scallions, if desired.

Nutrition Information

  • Serving Size 399g
  • Servings Per Batch 9
Amount Per Serving:
  • Calories 212 cal
  • Calories from Fat
  • Total Fat 7g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 17mg
  • Sodium 269mg
  • Total Carbohydrate 32g
  • Dietary Fiber 4g
  • Sugars
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.