Even when it’s not cold outside, I still make my potato soup. Russet potatoes are best for this creamy comfort food and it only takes 1/2 hour to make. Cutting the potatoes into small 1/2-inch pieces helps it cook quickly and I always have my homemade chicken stock in the freezer for soups and stews. You don’t need cream to thicken this soup, only a little flour is all it takes.
Another thing I always have on hand is my (low fat) sour cream. Don’t all Polish people have sour cream at home? It seems like we eat everything with sour cream… cabbage rolls, pierogi, borscht, and potato soup. I always stir sour cream into this soup just before eating and if you want the full Polish experience (zupa ziemniaczana ~ but we called it zupa kartoflana) top it with a little freshly chopped dill. Click here for the recipe. – Jenny Jones
Jenny,
Am making your soup with frozen hash browns, beef broth, onion, and a little garlic powder. It’s just an experiment.
Oh yes, I’m adding some polish sausage.
You are correct on the sour cream. I, too, am Polish and I keep both the “light” and “regular” versions of sour cream in the refrigerator.
Love your recipes! On my way to make the baby back recipe AGAIN (probably the 4th time but with Ohio weather being unpredictable and right now snowy and cold using the oven makes you feel warmer.
I’ve not deviated (as others do) from your recipe and take off the membrane as you suggested. What perfection! Dziekuje!
I just wanted to tell you I’m so happy to find you again! Somehow, I bumped into your Youtube “No Knead Bread” and am so excited to try it. You know, when hands age, it’s sometimes impossible to knead.
Oh, you looked so familiar -then I realized you are Jenny Jones from the talk show. I always loved your show, and you! I didn’t know you’re Polish, I am half Polish myself.
You haven’t even changed at all, but I sure have. God bless you Jenny and now I’ll start looking at all your recipes on YouTube! Be well.
Smacznego !
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