Zupa Ziemniaczana – Polish Potato Soup Recipe
Comfort, carbs and flavor, this Zupa Ziemniaczana – Polish Potato Soup delivers it all. It is as simple as you can make it, and it is perfect to enjoy, especially during winter months.
This creamy, hearty dish is packed with tender potatoes, smoky ham hock, and a fragrant blend of herbs. This soup is a true comfort food that’s both simple to make and incredibly satisfying.
What makes this version special? A rich ham hock-infused broth that adds deep, smoky flavor and a sprinkle of crispy toppings like crunchy pretzel bun breadcrumbs for an irresistible finish.
Whether you’re serving it as a cozy weeknight meal or impressing guests with a taste of Polish cuisine, this Zupa Ziemniaczana – Potato soup is sure to become a favorite in your kitchen.
Why you will love Zupa Ziemniaczana
Rich, smoky base – the ham hock infuses the broth with a deep, smoky flavor.
Creamy texture – partially blending the soup gives it a luscious, creamy texture, while leaving chunks of potato makes it a hearty soup.
Umami forward – the mushroom powder sneaks in that earthy, savory depth, elevating it beyond your average potato soup.
Easy to make, big on flavor – it’s a one-pot wonder that’s simple to prepare, but the layers of flavor make it feel (and taste) like a gourmet creation.
Ingredients, Variations and Substitutions
Potatoes – Yukon Golds are the MVP here; creamy and buttery, they blend beautifully while holding their shape. If you’re out of Yukon Golds, Russets will work, but they might break down more. For a twist, try sweet potatoes for a touch of natural sweetness or new red potatoes if you prefer firmer chunks.
Ham Hock – this is your smoky flavor powerhouse! It adds depth that’s hard to beat. If ham hock isn’t available, smoked bacon or pancetta can step in, though you might lose a bit of that rich brothiness. For a vegetarian option, omit the meat and amp up the flavor with smoked paprika or liquid smoke.
Ham – smoky and savory, delivers a nice tender bite. If you don’t have ham, kielbasa (polish sausage) is a great alternative. You can use smoked sausage, turkey kielbasa, or even plant-based sausage for a vegetarian-friendly option.
Vegetables (Carrots, Leeks, and Celery) – the aromatic trio that builds your flavor foundation. Leeks bring a subtle sweetness, but onions can replace them if needed. Carrots add color and a slight sweetness, while celery balances the flavors. If you want extra veggies, throw in parsnips or even some chopped cabbage.
Broth – chicken broth is a classic choice, adding a savory base that supports the smoky elements. Beef broth can work for a bolder flavor, or use vegetable stock for a lighter, vegetarian-friendly version. If you’re feeling indulgent, a splash of heavy cream or half-and-half at the end makes it extra luxurious. Chicken stock is also a great option if you want to make the soup a bit lighter or if you don’t have beef or pork-based stock on hand.
Butter – adds a creamy richness to the soup and helps sauté aromatics like onions or leeks. It enhances the overall flavor. Use unsalted butter to have better control over the seasoning of the soup. If using salted butter, adjust the salt in the recipe accordingly. Swap with olive oil, ghee, or a neutral cooking oil (like canola) if you prefer a dairy-free or lighter option.
Marjoram (Dried or Fresh) – is a key herb in Polish cooking, offering a sweet, slightly floral, and earthy flavor that enhances the soup’s savory profile. Fresh marjoram has a milder flavor, so you’ll need about three times more than dried. Add fresh marjoram towards the end of cooking to preserve its flavor. If marjoram isn’t available, oregano or thyme make excellent alternatives. Use sparingly, as these herbs can be more intense.
Salt and Black Pepper – essential for balancing and enhancing all the flavors in the soup. Taste and adjust gradually. Freshly cracked black pepper provides a more robust flavor compared to pre-ground. For salt, use sea salt or kosher salt. For pepper, white pepper can be used for a milder heat.
Allspice Berries – provide a warm, complex flavor with hints of cinnamon, nutmeg, and cloves, adding depth to the broth. Add the berries whole and remove them after cooking to avoid overpowering the soup. Crushing them lightly before adding them can intensify their flavor. Use ¼ teaspoon of ground allspice or a pinch of cinnamon and nutmeg as a substitute.
Bay Leaves – add a subtle herbal and slightly floral aroma to the soup, enhancing its overall complexity. Add them whole during cooking and remove them before serving. A small piece of dried thyme or oregano can mimic the flavor, though the result won’t be quite the same.
Peppercorns – whole black peppercorns infuse a mild, warm heat into the soup while simmering, providing a subtle kick. Use whole peppercorns for a more nuanced flavor, and strain them out before serving. Cracked peppercorns will yield a more potent punch. Use ¼ teaspoon of freshly cracked black pepper or white pepper for a similar flavor.
Mushroom Powder – a little goes a long way in adding earthy depth. If you don’t have mushroom powder, a soy sauce or Worcestershire sauce splash can mimic some of that umami richness. Alternatively, blitz some dry porcini mushrooms as a quick DIY solution.
Cream – heavy cream adds a silky finish, but it’s optional. If you prefer a lighter soup, skip it or use a splash of milk. For a dairy-free alternative, coconut cream or creamy oat milk works surprisingly well.
Dill Oil – this bright, herby drizzle is a game-changer, balancing the creaminess with fresh, zippy flavor. If fresh dill isn’t in season, parsley or cilantro can offer a different but equally vibrant touch. For a shortcut, a swirl of pesto works wonders.
Equipment you will need
- Large Pot or Dutch Oven
- Blender or Immersion Blender
- Skillet
- Knife and Cutting Board
- Ladle
- Small bowl
- Spice or Coffee Grinder (Optional)
Top Tips
Don’t skip the ham hock – simmering the ham hock low is a good way to infuse the broth with incredible smoky depth and flavor.
Choose the right potatoes – Yukon Gold potatoes are ideal. They’re creamy and hold their shape well. Avoid waxy potatoes like fingerlings, which can stay too firm (unless this is your preference).
Blend for balance – for the perfect texture, blend only half the soup. This keeps it creamy while retaining chunks of potatoes and vegetables for a hearty bite.
Season gradually – the ham hock and ham add salt, so taste as you go to avoid over-seasoning. It’s easier to add more salt later than to fix an overly salty soup.
Don’t skip the Mushroom Powder – a little mushroom powder goes a long way in boosting umami. If you don’t have it, blend dried mushrooms or add a splash of soy sauce as a substitute.
Step-by-step instructions
- Peel and chop the potatoes into bite-sized cubes.
- Place dried mushroom pieces into a clean coffee or spice grinder. Pulse until you achieve a fine powder. Set aside.
- Slice the leeks (white and light green parts only), chop the carrots and celery.
- In a skillet, melt butter over medium heat.
- Add the diced ham and cook 3-5 minutes until it becomes crispy and lightly browned on all sides. You can cook it longer if you prefer a crispier texture.
- Add the leeks, carrots, celery, and sauté until the vegetables are soft and fragrant (about 5–7 minutes).
- Transfer the sautéed vegetables to a large soup pot.
- Add the chopped potatoes to the pot with the vegetables.
- Add broth, ham hock, and aromatics.
- Bring it to a boil, reduce the heat, and simmer for 35 minutes until the potatoes are fork-tender.
- Once the potatoes are cooked, blend half of the soup with an immersion blender.
- Add more broth or water to reach your desired consistency if the soup is too thick.
- Season with salt, pepper, and a pinch of mushroom powder (if using). Taste and adjust seasoning as needed.
- Slowly stir in the cream and allow it to heat through. Make sure not to bring it to a boil after adding the cream to keep the soup smooth.
- Remove the ham hock and set it aside to cool. Remove the meat from the bone, chop it into small pieces, and discard the bone. Add the meat back to the soup or use it as a garnish.
- Ladle the soup into bowls and drizzle with the homemade dill oil.
How to best enjoy Kartoflanka
With a side of bread – a slice of warm, crusty bread like sourdough, rye, or a buttery dinner roll.
Generously garnished – add croutons, a swirl of dill oil, and fresh herbs for a bite that has both crunch and flavor.
Serve it hot – this soup is best enjoyed piping hot, so the creaminess feels extra luxurious, and the flavors are bold and satisfying.
Make it a meal – pair with a light salad or pickled vegetables on the side.
Other Polish Soups You may also like:
Storage instructions, reheating
Refrigerating:
- Let the soup cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3–4 days.
Freezing:
- For longer storage, freeze the soup in individual portions or a large freezer-safe container, leaving some space at the top for expansion.
- Freeze for up to 3 months.
- Note: If you’ve added cream, it’s best to freeze the soup before adding it, as the cream can separate during freezing. Add fresh cream after reheating.
Reheating
Stovetop:
- Transfer the soup to a pot and heat over low to medium heat, stirring occasionally.
- Add a splash of broth, milk, or water if the soup has thickened too much in storage.
Microwave:
- Heat the soup in a microwave-safe bowl, loosely covered, in 1-minute intervals, stirring in between, until hot.
- Again, add a little liquid if needed to adjust the consistency.
From Frozen:
- Thaw frozen soup overnight in the refrigerator or use the defrost function on your microwave.
- Reheat on the stovetop or microwave as outlined above.
Zupa Ziemniaczana – Polish Potato Soup
Equipment
- large pot or Dutch oven
- skillet
- blender or immersion blender
- Knife and cutting board
- Spice or coffee grinder
Ingredients
- 1 ham hock
- 5-6 medium potatoes peeled and diced
- 2 large leeks or onions if you prefer, cleaned and sliced
- 3-4 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced or celery root
- 6 cups chicken or vegetable broth
- ½ cup heavy cream
- 1 cup ham diced
- 2 tbsp butter
- 1 tbsp marjoram dried or fresh
- 4 allspice berries
- 2 bay leaves
- 6 peppercorns
- 1-2 tsp mushroom powder
- Salt and pepper to taste
Instructions
- Peel and chop the potatoes into bite-sized cubes.
- Place dried mushroom pieces into a clean coffee or spice grinder. Pulse until you achieve a fine powder. Set aside.
- Slice the leeks (white and light green parts only), chop the carrots and celery.
- In a skillet, melt butter over medium heat.
- Add the diced ham and cook 3-5 minutes until it becomes crispy and lightly browned on all sides. You can cook it longer if you prefer a crispier texture.
- Add the leeks, carrots, and celery, and sauté until the vegetables are soft and fragrant (about 5–7 minutes).
- Transfer the sautéed vegetables to a large soup pot.
- Add the chopped potatoes to the pot with the vegetables.
- Add broth, ham hock, and aromatics.
- Bring it to a boil, reduce the heat, and simmer for 35 minutes, until the potatoes are fork-tender.
- Once the potatoes are cooked, use an immersion blender to blend half of the soup until creamy.
- Add more broth or water to reach your desired consistency if the soup is too thick.
- Season with salt, pepper, and a pinch of mushroom powder (if using). Taste and adjust seasoning as needed.
- Slowly stir in the cream (if using) and allow it to heat through. Make sure not to bring it to a boil after adding the cream to keep the soup smooth.
- Remove the ham hock and set it aside to cool. Remove the meat from the bone, chop it into small pieces, and discard the bone. Add the meat back to the soup or use it as a garnish.
- Ladle the soup into bowls and drizzle with the homemade dill oil.
Notes
Nutrition
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Conclusion
You must add this hearty Potato Soup recipe – Zupa Ziemniaczana to your rotation. With its creamy texture and a medley of aromatic ingredients, this soup offers comfort.
Enjoy every spoonful—and don’t forget the crispy toppings!
FAQ
Can I make this soup vegetarian?
Absolutely! Skip the ham hock and ham and use vegetable broth instead of meat-based stock. For added depth, consider incorporating smoked paprika or liquid smoke to hint at that classic smoky flavor.
Can I make it ahead of time?
Yes! This soup tastes even better the next day. Store it in the refrigerator and reheat gently when ready to serve.
What if I don’t have a ham hock?
No problem! Use store-bought broth or stock as a substitute. Adding smoked kielbasa or bacon during cooking will still provide that signature smoky flavor.
What can I serve with this soup?
This soup pairs wonderfully with rye bread, sourdough, or a light salad with pickled vegetables.
