Polish Potato Soup Recipes

Steps:

• In a large pot over medium heat, combine potatoes, onion, celery, carrots and sausage. Cover with water. Bring to a boil, then reduce heat and simmer 1 hour.

Steps:

• Melt butter and add olive oil to pan over medium high heat. Slice sausage on diagonal and add to pan in batches. Cook until browned with a nice crust (not too dark). Remove browned sausage from pan and set aside. Chop onion, leek (be sure to clean well to remove grit), celery and carrots and add to pan used to cook sausage. Season with salt and pepper and cook until vegetables are soft. Add flour and cook briefly. Add chicken stock and remaining spices and stir well. Bring to a boil add sliced, peeled potatoes, return to a boil and reduce to simmer until potatoes are cooked and falling apart. To make soup creamier, take part of soup and whirr in a food processor or use a hand blender. Leave some of the potatoes chunky for texture. Add cooked sausage and cheese if desired. Season to taste.

Steps:

• Saute celery and onion in a little butter until slightly tender but not brown.
• Cook potatoes and pinch of sugar in 3 cups of water until tender. (If using bouillon cubes, add before boiling potatoes. Use NO Salt in the water if using the bouillon cubes. Add in the celery and onions.
• Add 1/2 pint of sweet cream (can use milk), bring to simmer. Or use half-and-half.
• Add salt (if needed) and pepper to taste. Paprika for coloring. Sprinkle with parsley.
• You can sneak in a pat of butter before serving.
• Cooking Tips: Add as much milk or cream as necessary to suit your taste.
• Mash or crush potatoes to suit your taste. Or not!
• Don't sub or add dry milk; it gives an off-flavor.