Hearty Polish Potato Soup Kartoflanka Recipe
This creamy and comforting Polish potato soup, known as Kartoflanka, is perfect for warming up on a chilly day. It's rich in flavor and can be enhanced with bacon or sausage for added depth.
Ingredients
- 4 large russet potatoes peeled and diced into 1-inch cubes
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- to taste salt and freshly ground black pepper
- to taste fresh parsley chopped (for garnish)
- 1 cup cooked bacon or sausage crumbled (optional)
Instructions
- Melt the butter in a large pot over medium heat and sauté the chopped onion for about 5 minutes until soft.
- Add the minced garlic, diced carrots, and celery, cooking for an additional 3-4 minutes until softened.
- Incorporate the diced potatoes and pour in the broth, bringing the mixture to a vigorous boil.
- Reduce the heat to low, cover, and let simmer for 20-25 minutes until the potatoes are tender.
- Blend the soup to your desired texture using a potato masher or immersion blender.
- Stir in the heavy cream and dried thyme, seasoning with salt and pepper to taste.
- If desired, fold in the crumbled bacon or sausage and mix well.
- Serve hot, garnished with fresh parsley.
Notes
Serve with crusty bread for a hearty meal.