Summary: Traditional Czech potato soup with root vegetables, dried mushrooms, and marjoram. Ready in 45 minutes, serves 6.
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Category: Soups, Czech Cuisine
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Quick Overview
- Dish: Potato Soup
- Category: Soups, Czech Cuisine
- Cuisine: Czech
- Main ingredient: Potatoes, root vegetables, dried mushrooms
- Guide: 20 Most Famous Czech Dishes
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Easy
- Servings: 6 (Portion weight: 300 g)
- Key technique: Simmering
- Preparation types: Simmering
- Dietary info & allergens: Contains gluten, dairy
- Suitable for: Weeknight dinner, light lunch
- Nutrition (per serving): 180 kcal, Protein: 5 g, Fat: 6 g, Carbs: 26 g
- Storage: 2 days in fridge, 2 months in freezer
- Pairing: Pilsner, dry white wine, sparkling water
- In short: A hearty, earthy potato soup with root vegetables, mushrooms, and the unmistakable aroma of marjoram.
- Last updated: 19. 9. 2026
WAGUU says: “Potato soup is the dish Czech families make when they want something warm, filling, and deeply familiar. The marjoram is what makes it unmistakably Czech.”
Key Facts
| Prep time: | 15 minutes |
| Cook time: | 30 minutes |
| Temperature: | Gentle simmer |
| Servings: | 6 |
At a Glance
A hearty, earthy potato soup with root vegetables, dried mushrooms, and a generous pinch of marjoram. Simple, filling, and deeply comforting.
Ingredients
Base servings: 6 • Portion weight: 300 g
| Ingredient | Amount | Quality |
|---|---|---|
| Potatoes | 600 g | Waxy, peeled and diced |
| Carrots | 100 g | Peeled and diced |
| Parsley root | 80 g | Peeled and diced |
| Celeriac | 80 g | Peeled and diced |
| Onion | 1 piece | Brown, medium, chopped |
| Dried wild mushrooms | 20 g | Soaked in water for 30 minutes |
| Butter | 30 g | Unsalted |
| All-purpose flour | 20 g | Plain |
| Vegetable stock | 1200 ml | Homemade or low-sodium |
| Marjoram | 3 g | Dried |
| Caraway seeds | 3 g | Whole |
| Garlic | 3 cloves | Fresh, minced |
| Bay leaf | 1 piece | Dried |
| Allspice berries | 4 pieces | Whole |
| Salt | 10 g | Fine sea salt |
| Black pepper | 2 g | Ground |
| Fresh parsley | 10 g | Chopped, for garnish |
Why You Will Love This Recipe
- Simple and hearty: A handful of humble ingredients come together into a deeply satisfying soup.
- Ready in 45 minutes: This is a weeknight-friendly soup that tastes like a weekend project.
- The marjoram makes it: That unmistakable aroma is what makes Czech potato soup different from any other.
Why it works: The roux thickens the soup without making it heavy. The dried mushrooms and their soaking liquid add umami depth. The marjoram is added at the end to preserve its aroma.
Recipe Overview
Prep: 15 min | Cook: 30 min | Difficulty: Easy | Servings: 6 | Type: Soup | Origin: Czech
Detailed Method
Total progress: 0 % done
Phase 1: Soaking the Mushrooms – 30 min
Equipment: Small bowl
1. Place the dried mushrooms in a small bowl and cover with 150 ml of warm water. Let them soak for 30 minutes until soft. Reserve the soaking liquid – it is full of flavor.
VKB: The mushrooms are soft and plump. The soaking liquid is dark and aromatic.
Phase 2: Making the Base – 10 min
Equipment: Large saucepan
2. Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the flour and cook for 2 minutes, stirring constantly, to make a light roux. Add the caraway seeds and garlic and cook for 30 seconds.
VKB: The onion is soft and translucent. The roux is smooth and pale. The garlic is fragrant.
Before you continue:
Do not brown the roux. A pale roux thickens the soup without changing its color or flavor.
Phase 3: Cooking the Soup – 20 min
Equipment: Same saucepan
3. Gradually whisk in the vegetable stock and the reserved mushroom soaking liquid. Add the diced potatoes, carrots, parsley root, celeriac, soaked mushrooms, bay leaf, and allspice. Bring to a simmer and cook for 15–20 minutes until the vegetables are soft.
VKB: The potatoes and root vegetables are soft. The soup is thick and fragrant.
Before you continue:
Do not let the soup boil vigorously. A gentle simmer keeps the vegetables intact and the soup smooth.
Phase 4: Finishing the Soup – 5 min
Equipment: Same saucepan
4. Remove the bay leaf and allspice. Stir in the dried marjoram and season with salt and pepper to taste. Simmer gently for 2 minutes. The soup should be thick enough to coat the back of a spoon.
VKB: The soup is thick and earthy. The marjoram aroma is warm and unmistakable.
Phase 5: Serving – 2 min
Equipment: Soup bowls
5. Ladle the soup into bowls. Garnish with fresh chopped parsley. Serve with fresh rye bread or crusty white bread.
VKB: The soup is thick and golden. The parsley adds a fresh green note. The bread is ready for dipping.
Required Equipment
| Equipment | Ideal Size | Alternative | Risk |
|---|---|---|---|
| Large saucepan | 3–4 L | Pot | Overflowing soup |
| Whisk | Balloon | Fork | Lumpy roux |
| Wooden spoon | 30 cm | Silicone spatula | Metal scratches the pot |
Shopping List
Nutritional Profile
Values per serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per Serving | Per 6 Servings |
|---|---|---|---|
| Energy | 60 kcal | 180 kcal | 1080 kcal |
| Fat | 2 g | 6 g | 36 g |
| of which saturated | 1.2 g | 3.6 g | 21.6 g |
| Carbohydrates | 8.7 g | 26 g | 156 g |
| of which sugars | 1.7 g | 5 g | 30 g |
| Protein | 1.7 g | 5 g | 30 g |
| Salt | 0.9 g | 2.7 g | 16.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use the mushroom soaking liquid. It is the deepest flavor in the soup.
- Tip 2: Add the marjoram at the very end. Boiling marjoram makes it bitter.
- Tip 3: For a richer flavor, use beef or chicken stock instead of vegetable stock.
- Tip 4: Serve with a spoonful of sour cream on top.
Scientific Background
The roux thickens the soup without making it heavy. The dried mushrooms and their soaking liquid add umami depth. The marjoram is added at the end to preserve its aroma. The caraway seeds aid digestion and add a warm, earthy note.
Fine Dining – Professional Techniques
- Plate composition: Ladle the soup into a shallow bowl. Add a spoonful of sour cream and a sprinkle of fresh parsley.
- Texture contrasts: Top with crispy fried onions or croutons.
- Temperature contrast: Serve the soup hot and the sour cream cold.
- Aromatic additions: Garnish with a sprig of fresh marjoram.
Sensory Radar
- Appearance: Golden, thick soup with visible pieces of potato and root vegetables.
- Aroma: Marjoram, mushrooms, warm spices.
- Taste: Earthy, savory, slightly sweet, deeply comforting.
- Texture: Thick soup, soft vegetables, tender mushrooms.
Pairing
- Beer: Czech Pilsner (Pilsner Urquell, Budweiser Budvar)
- Wine: Dry white wine (Riesling, Sauvignon Blanc)
- Non-alcoholic: Sparkling water with lemon
Preparation Variations
- Fresh mushroom version: Use 150 g of fresh wild mushrooms instead of dried. Sauté them with the onion.
- Meat version: Add 200 g of diced smoked sausage or ham for extra richness.
Allergens and Dietary Information
Contains: Gluten, dairy • Gluten: Yes (flour in roux) • Not suitable for: Gluten-free, dairy-free diets. Suitable for vegetarians.
Suitable For
Weeknight dinner, light lunch, autumn and winter meals
Substitution Catalogue
- Dried wild mushrooms: Fresh wild mushrooms (use 150 g, sauté with onion)
- Butter: Vegetable oil or lard
- All-purpose flour: Gluten-free flour blend (for gluten-free)
FAQ
Can I make this ahead of time?
Yes. Make the soup a day ahead and reheat gently. The flavor improves overnight.
What if the soup is too thin?
Simmer it uncovered for 10 minutes, or add a little more roux. The potatoes also help thicken it.
Can I freeze the leftovers?
Yes. Potato soup freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.
Can I use fresh mushrooms?
Yes. Use 150 g of fresh wild mushrooms. Sauté them with the onion for 5 minutes before adding the stock.
WAGUU Petr Advises: Cooking for 6 or More?
6–8 people: Double the recipe. Use a larger pot. • 10+ people: Make a double batch and keep it warm in a slow cooker.
Serving Suggestions
Storage and Reheating
Fridge: 2 days • Freezer: 2 months • Reheating: Gently on the hob, stirring occasionally. Do not boil.
Author: WAGUU Petr & Team • Published: 19 Sep 2026
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Most Common Mistakes
- Not using the mushroom soaking liquid – This is the deepest flavor in the soup. Do not throw it away.
- Boiling instead of simmering – A vigorous boil makes the vegetables mushy and the soup cloudy.
- Adding marjoram too early – Boiling marjoram makes it bitter. Add it at the end.
- Overcooking the potatoes – They should be soft but intact. Overcooking makes the soup mushy.