Polish Potato Soup, Zupa Ziemniaczana | Jenny Can Cook
My dad called it zupa kartoflana and my 30-minute recipe is made with meaty russet potatoes, served with sour cream and some fresh dill.
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Ingredients
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 clove of garlic, crushed
- 3 cups chicken stock
- 2 large russet potatoes (at least 1 1/2 pounds total) cut into 1/2-inch pieces
- 1 bay leaf
- 3/4 teaspoon salt & pepper to taste
- 1/3 cup additional stock
- 2 teaspoons flour
- sour cream and fresh dill for serving
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