Polish Garlic Soup: A Cozy Potato and Garlic Recipe

Polish garlic soup, often called zupa czosnkowa, is a warming soup of garlic, potatoes, and broth, usually finished with marjoram and sometimes a little cream. Polish home cooks make it in different ways; this version keeps the ingredients simple and serves the soup hot with crisp croutons for a satisfying contrast.

Ingredients

2 tablespoons unsalted butter, divided (28 g)
1 medium yellow onion, finely diced (about 1 cup or 150 g)
8 medium garlic cloves, peeled and thinly sliced (about 24 g)
4 cups low-sodium chicken or vegetable broth (960 ml)
1 pound russet or Yukon Gold potatoes, peeled and cut into ½-inch cubes (450 g)
2 dried bay leaves (about 0.2 g)
1 teaspoon dried marjoram (1 g)
¾ teaspoon fine salt, plus more to taste (4.5 g)
¼ teaspoon freshly ground black pepper (about 0.5 g)
¼ cup heavy cream, optional (60 ml)
3 cups day-old sturdy bread, cut into ½-inch cubes (about 120 g)
2 tablespoons chopped fresh parsley, for serving (8 g)

Instructions

Prepare the ingredients. Dice the onion, peel and slice the garlic, and cut the potatoes into even ½-inch cubes so they soften at about the same rate. Cut or tear the bread into bite-size cubes. If the bread is very fresh and soft, leave the cubes uncovered while you prepare the soup; slightly dry bread browns more readily and stays crisp longer.
Soften the onion. Melt 1 tablespoon of the butter in a medium Dutch oven or heavy saucepan over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it is soft and translucent but not deeply browned. If the pan starts to look dry or the onion begins catching, lower the heat and stir in a teaspoon of water. A gentle onion base gives the soup sweetness without competing with the garlic.
Add the garlic carefully. Stir in the sliced garlic and cook for 1 minute, moving it around the pan so the slices warm evenly. Garlic should smell fragrant and remain pale; browned garlic can turn bitter and make the whole pot taste harsh. If the slices begin to color, add the broth immediately rather than continuing to cook them.
Simmer the potatoes. Pour in the broth and add the potatoes, bay leaves, marjoram, salt, and pepper. Bring the liquid just to a boil, then reduce the heat to maintain a steady, gentle simmer. Cover the pot with the lid slightly ajar and cook for about 20 minutes, stirring once or twice, until the potato cubes are tender when pierced with a fork. Keep the simmer moderate: a hard boil can break up the potatoes before they are evenly cooked.
Make the croutons while the soup simmers. Melt the remaining 1 tablespoon butter in a wide skillet over medium heat. Add the bread cubes in a single layer and toast for about 6 to 8 minutes, turning or stirring often, until golden and crisp on several sides. If your skillet is small, toast in batches rather than piling the bread up, which traps steam and makes the pieces soft. Transfer the croutons to a plate so they do not keep browning in the hot pan.
Choose the texture and finish the soup. Remove and discard the bay leaves. For a rustic soup, use a potato masher to crush some of the potato pieces against the side of the pot, leaving the rest whole. For a smoother result, use an immersion blender briefly, stopping while the soup still has some texture. Stir in the optional cream and warm the soup gently for 2 to 3 minutes; do not let it boil after adding cream. Taste and adjust the salt and pepper. Broth brands vary in saltiness, so the final taste is the best guide.
Serve straight away. Ladle the soup into warm bowls and top each serving with croutons and chopped parsley. Put extra croutons on the table so everyone can add them just before eating. They soften quickly once they sit in the broth, so keep them separate until serving.

Tips

Use a gentle heat for the garlic. Garlic cooks quickly, especially when sliced thinly. Add it after the onion has softened and stir for only about a minute before adding liquid. If you want a milder garlic flavor, use six cloves; for a stronger but still balanced soup, use up to ten. Avoid adding extra garlic at the beginning and frying it for longer, since bitterness is difficult to correct once it spreads through the broth.
Cut the potatoes evenly. Pieces close to the same size cook at a similar pace, so you are less likely to end up with firm centers and disintegrating edges. Russets make the broth thicker when mashed, while Yukon Gold potatoes hold their shape better and give the soup a naturally creamy texture. Either works here; choose based on whether you prefer a more rustic or more substantial bowl.
Adjust the richness without losing the character. The cream is optional. Leave it out for a lighter, dairy-free soup, or use a dairy-free cooking cream if that suits your needs. The soup will still have body from the potatoes. For a richer finish, stir in the cream off the heat or over low heat, and avoid boiling it, which can make the texture less smooth.
Keep the croutons dry and crisp. Day-old sourdough, rye, or country-style bread works well; very soft sandwich bread can turn fragile in the skillet. If you need to make the croutons ahead, cool them completely and store them separately in an airtight container for up to 2 days. Do not store them in the soup, where they will absorb liquid and lose their crunch.

Serving Suggestions

Serve this soup as a first course in small bowls or as a simple main meal in larger portions. A slice of rye or sourdough bread alongside it makes the meal more filling, while the croutons already provide a crisp topping. For a balanced table, pair the soup with a sharp green salad dressed with vinegar or lemon; its freshness cuts through the soft potatoes and buttery toasted bread.

Parsley adds a fresh note, but chopped chives or dill can also work if that is what you have. A small spoonful of sour cream is a fitting alternative to the cream stirred into the pot: it gives each bowl a tangy finish and lets diners choose how rich they want the soup. Add it just before serving rather than cooking it into the soup. If serving several people, put the garnish and croutons in separate bowls so they can be added at the table.

Variations

Make it vegetarian. Choose vegetable broth instead of chicken broth. A full-flavored vegetable stock works best; a very mild one may leave the potatoes tasting a little plain, so taste and adjust the salt, pepper, and marjoram before serving. The rest of the method stays the same.

Use a traditional-style bread topping. Toasted rye bread brings a deeper, slightly earthy flavor that suits the marjoram and garlic. If you cannot find rye, use sourdough or another sturdy loaf. This is a practical swap rather than an exact match: white country bread tastes milder, while rye makes the bowl more robust.

Make it dairy-free. Replace the butter with olive oil and omit the cream, or use an unsweetened dairy-free cream alternative. Olive oil gives the onion base a fruitier flavor and will not taste exactly like butter, but the potato starch still lends the broth a gently thick consistency. Check the bread label if you need the whole bowl to be dairy-free.

Leave it chunky or blend it smooth. The recipe is intentionally flexible about texture. Mashing only a few potatoes makes a broth with recognizable pieces; blending more thoroughly produces a thicker, more uniform soup. If using a countertop blender, work in small batches, leave room for steam to escape, and follow the appliance instructions to avoid pressure building under the lid.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered container. The soup keeps for 3 to 4 days in the refrigerator. Store croutons separately at room temperature in an airtight container, rather than refrigerating them with the soup. If the soup thickens as it sits, that is expected: the potatoes absorb some of the broth. Stir in a splash of water or broth while reheating to bring it back to the consistency you like.

Reheat only the portion you plan to serve, either in a saucepan over medium-low heat or in the microwave, stirring occasionally so it warms evenly. Leftovers should reach 165°F (74°C), measured with a food thermometer, in accordance with USDA FSIS guidance. If the soup contains cream, warm it gently and avoid a prolonged boil. Add fresh croutons and herbs after reheating, not before.

You can freeze the soup for about 2 to 3 months for best quality, although the potatoes may become a little grainy or softer after thawing. Freeze it without the croutons, and, if possible, leave out the cream until after thawing. Thaw in the refrigerator, reheat to 165°F (74°C), then stir in cream over low heat if desired. Do not leave cooked soup at room temperature for extended storage.

Frequently Asked Questions

Is Polish garlic soup the same as Czech garlic soup?

They are related in the broad sense that both are Central European garlic soups, but recipes and names vary by place and household. Czech česnečka is often made with potatoes, broth, and marjoram and may be served with bread or cheese. This Polish-style version uses a similar comforting combination, but there is no single formula that represents every Polish family’s soup.

Can I make Polish garlic soup without cream?

Yes. The cream is optional, and the potato gives the broth some body even when you leave it out. For a thicker texture without dairy, mash a few extra potato pieces into the soup or blend a small portion and stir it back into the pot.

What can I use instead of marjoram?

Use ½ teaspoon dried thyme in place of the 1 teaspoon dried marjoram, then taste before adding more. Thyme has a stronger, more resinous flavor, so using the same quantity can overpower the soup. If you have neither, omit the herb rather than substituting a large amount of a different seasoning.

Why does my garlic soup taste bitter?

The most common cause is garlic that browned in the pan. Garlic slices need only about a minute over medium heat before the broth goes in; if they turn dark, their flavor can become bitter. Burnt bits of onion or a very hard boil can also make the soup taste harsher, so use moderate heat and stir the base as it cooks.

Can I prepare the soup ahead of time?

Yes. Make the soup up to 3 or 4 days ahead and refrigerate it promptly in a covered container. Reheat it thoroughly to 165°F (74°C), adding a little broth or water if it has thickened, and make or refresh the croutons separately so they stay crisp. For the freshest garlic aroma, chop parsley just before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).