Polish Potato Soup

A warm and comforting Polish potato soup known as Kartoflanka, perfect for chilly days or family gatherings, made with simple ingredients and full of flavor.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Polish

Calories: 280

Ingredients Method Nutrition Notes

Ingredients

Soup Base

4 large potatoes, diced Choose starchy potatoes like Russets for creaminess.
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
4 cups vegetable broth Can substitute with chicken broth or water.

Finishing Touches

1 cup heavy cream Can use plant-based heavy cream or coconut cream for vegan version.
to taste Salt and pepper Adjust to preferred flavor.
to taste Fresh parsley For garnish.

Method

Preparation

In a large pot, sauté the onion, carrots, and celery until softened.

Cooking

Add the diced potatoes and vegetable broth. Bring to a boil, then simmer until the potatoes are tender.
Use an immersion blender to blend the soup until smooth, or mash some of the potatoes for a chunkier texture.
Stir in the heavy cream and season with salt and pepper.

Serving

Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 30gProtein: 5gFat: 15gSaturated Fat: 8gSodium: 400mgFiber: 4gSugar: 2g

Notes

To store leftovers, let the soup cool completely. Transfer it to an airtight container and place it in the refrigerator for about 3-4 days. Can be frozen for up to three months. Adding cooked bacon or sausage can enhance flavor, while a vegetarian version is easy to prepare with vegetable broth and greens like spinach or kale.

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