When I was young and I told my friends that my mother made potato soup, they all thought this sounded rather weird & tasteless.
Whereas, it was one of my favourite soups and like most Polish soups, it is not a purée, it has chucks of potato in it.
This following is based on my memory of my mother’s recipe.
For the best results, I use rosół (chicken bouillon) or homemade chicken stock when I have it.
- 750g – 1 kilo of potatoes
- 2 large onions
- 200g smoked bacon
- 2 litres of chicken stock or rosół
- Large bunch of flat leaved parsley
- 1 bay leaf
- 2-3 grains of allspice
- 4-5 peppercorns
- A little oil for frying
- Chopped flat leaved parsley to garnish
- Extra seasoning may not be necessary because of the bacon and rosół/stock.
- Chop the smoked bacon into small squares.
- Slowly heat the bacon in a heavy bottomed pan or good Teflon red spot non stick pan without oil.
- Let all the fat cook out.
- Chop the onions into small pieces and fry them with the onions.
- You want the onions well browned, even some slightly charred.
- Peel and chop the potatoes into chunks.
- Fry them lightly in oil so all sides are done.
- Mix the potatoes with the smoked bacon and onions in a large pan.
- Add the chicken stock or rosół.
- Chop the parsley leaves and add them with the allspice, bay leaf and peppercorns.
- Add 1.5 to 2 litres of water and bring this to the boil.
- Reduce the heat, put a lid on the pan and simmer gently for around 15 minutes.
- You are aiming for cooked pieces of potatoes – do not let it disintegrate to a pulp!
- Garnish with chopped flat leaved parsley when serving.
Served here in Royal Stafford – Blossom Time from the 1950s
Looking through other recipes for this soup, I found that often some soured cream was added at the end just before serving.
So add 3 to 4 tablespoons of soured cream to some slightly cooled soup in a little dish and then mix this into the pan and serve.
Served here in Royal Doulton – Burgundy – 1959 to 1981.
Both are super – but my vote is for my mother’s version!