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Kartoflanka

A warm and comforting Polish Potato Soup, perfect for chilly days, made with simple ingredients and easy to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup, Starter
Cuisine: Polish
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large potatoes, peeled and diced Use starchy potatoes like Russets for a creamier texture.
  • 1 cup heavy cream Can be replaced with non-dairy alternatives for vegan option.
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 3 stalks celery, chopped
  • 4 cups vegetable broth Use homemade for richer taste.
  • to taste Salt
  • to taste pepper
  • to garnish Fresh parsley Can add more for serving.

Method
 

Preparation
  1. In a large pot, sauté the onions, carrots, and celery until soft.
  2. Add the diced potatoes and vegetable broth, bringing the mixture to a boil.
  3. Reduce the heat and let it simmer until the potatoes are tender.
  4. Blend the soup until smooth using an immersion blender or by transferring it to a regular blender.
  5. Stir in the heavy cream.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh parsley before serving.

Notes

Serve hot in bowls. Pairs well with crusty bread or a simple green salad. Leftovers can be stored in the fridge for up to 3 days. Allow to cool before storing in an airtight container.