Ingredients
Scale
The key to this dish lies in selecting the right ingredients, especially when it comes to potatoes and broth. I always recommend using waxy potatoes like Yukon Gold—they hold their shape beautifully and give the soup a silky texture. A good quality chicken or vegetable broth makes all the difference; homemade is a dream, but a store-bought version with clean ingredients works just fine. Choosing smoked bacon with a nice balance of fat and meat adds that authentic smoky note that’s so characteristic of Polish comfort food.
- 4 large Yukon Gold potatoes, peeled and diced
- 1 medium onion, finely chopped
- 4 slices smoked bacon, chopped
- 4 cups chicken or vegetable broth
- 1 cup whole milk or cream (optional for extra richness)
- 2 cloves garlic, minced
- 1 teaspoon marjoram or dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter or oil for sautéing
- Fresh chives or parsley for garnish
If you prefer a vegetarian version, swap the bacon for smoked paprika and use vegetable broth. For a dairy-free option, replace milk or cream with coconut milk or a nut-based alternative.
Instructions
- Start by frying the chopped smoked bacon in a large pot over medium heat until it’s crisp and golden. This usually takes about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add butter or oil to the bacon fat if needed, then sauté the finely chopped onion until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the diced potatoes and stir well to coat them in the onion and bacon fat mixture. Let them cook for 2-3 minutes while stirring occasionally to start softening.
- Add the chicken or vegetable broth along with marjoram or thyme. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.
- Using a potato masher or immersion blender, gently mash some of the potatoes right in the pot. This step creates a creamy, slightly chunky texture that feels indulgent without needing cream.
- Stir in the milk or cream if using, and season with salt and pepper to taste. Let the soup warm through for another 5 minutes on low heat.
- Serve hot, topped with the crispy bacon pieces and a sprinkle of fresh chives or parsley for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
