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Polish Potato Soup

Polish potato soup made with diced potatoes simmered until fork-tender, then partially mashed in the pot for a thicker, silky texture. Onion and garlic simmer in vegetable broth, finished with heavy cream and chives.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: European, Polish, similar
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Potatoes, onion, garlic, broth, cream, butter, chives, salt and pepper
  • 5 cup diced potatoes
  • 1 small onion, diced
  • 2 clove garlic, minced
  • 4 cup vegetable broth
  • 0.5 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp chopped chives
  • 0.25 salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion and minced garlic until softened and fragrant, about 4–6 minutes, stirring often. Visual cue: the onion should look glossy and slightly translucent.
Simmer potatoes
  1. Add the diced potatoes and vegetable broth to the pot and bring everything to a simmer over medium-high heat, about 5 minutes. Visual cue: small bubbles should break the surface steadily.
  2. Reduce to a gentle simmer and cook for 18–20 minutes, until the potatoes are fork-tender. Visual cue: a fork slides in with little resistance.
Thicken and finish
  1. Mash some of the potatoes directly against the pot to create a thicker, creamy texture, stirring as you mash, about 1–2 minutes. Visual cue: the soup should look thicker without becoming fully smooth.
  2. Stir in the heavy cream and heat until silky and warm, about 2–3 minutes, without boiling. Visual cue: the soup turns smoother and slightly lighter in color.
  3. Garnish with chopped chives and season with salt and pepper to taste. Visual cue: the final surface should look evenly speckled with chives.

Notes

For best texture control, mash only part of the potatoes; the rest keeps the soup hearty. Store leftovers in the refrigerator up to 3 days in a sealed container. Freezing is not ideal because the cream can separate after thawing, but you can reheat gently and whisk to recombine. For a lighter option, use half-and-half instead of heavy cream (expect a slightly thinner finish).