Polish Potato Soup | Food Wishes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often more affordable.

Cut carrots in half, then slice into 1/2 inch pieces.

Cut celery in half and slice into pieces.

Peel and chop onion, cutting it into small pieces.

Slice Polish kielbasa sausage into quarters and then into 1/4 inch pieces.

Heat a soup pot over medium heat and add olive oil.

Add sliced kielbasa to the pot and cook until it starts sizzling, about 2 minutes.

Add carrots, celery, and onions to the pot, stirring for about 5 minutes until onions are translucent.

Peel and quarter the potatoes, then slice each quarter into 1/4 inch pieces.

Reserve half a pound of potatoes in the fridge for later.

Add the remaining potatoes to the pot and stir to coat with oil.

Pour in chicken broth and a splash of water, then season with salt, black pepper, and cayenne pepper.

Add quartered dill pickles and a splash of pickle juice to the pot.

Raise heat to high and bring to a simmer.

Stir in sour cream and wait for the soup to come to a simmer, then reduce heat to medium-low.

Simmer for about 45 minutes, stirring occasionally.

Use a potato masher to mash some of the cooked potatoes to thicken the soup.

Add the reserved sliced potatoes to the pot and simmer for another 40-45 minutes until tender.

Taste and adjust seasoning with salt and fresh dill before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens