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Polish Potato Soup

Polish potato soup simmers tender diced potatoes with smoky bacon in a rich broth, then finishes with a swirl of sour cream for a creamy texture. Crisp bacon bits on top add salty crunch right before serving.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Polish
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 medium potatoes
Bacon
  • 4 strips bacon
Chicken broth
  • 4 cup chicken broth
Onion
  • 1 small onion
Carrots
  • 2 carrots
Sour cream
  • 1 cup sour cream
Dried marjoram
  • 1 tsp dried marjoram
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and build the base
  1. Cook diced bacon in a Dutch oven over medium heat until crispy, then remove and set aside while leaving the rendered fat in the pot as a glossy base.
  2. Sauté the diced onion and carrots in the bacon fat over medium heat until softened, stirring often so they turn fragrant but don’t brown heavily.
Simmer the soup
  1. Add chicken broth and diced potatoes to the pot, bring to a gentle simmer, then simmer for 20 minutes until the potatoes are tender when pierced.
  2. Stir in dried marjoram, salt, and pepper, cooking for 1 minute more just to bloom the herbs.
Finish and serve
  1. Whisk in sour cream right before serving so it stays creamy and doesn’t curdle, then warm the soup gently until steaming.
  2. Top each bowl with the reserved crispy bacon bits for salty crunch right at the table.

Notes

Pro tip: add sour cream off the hottest part of the simmer—warm only until steaming to keep the texture smooth. Store leftover soup in the refrigerator up to 3 days; reheat gently, stirring well. Freezing is not recommended because sour cream can separate. For a lighter option, use reduced-fat sour cream (the flavor stays close with a slightly thinner mouthfeel).