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Polish Potato Soup (Kartoflanka)

A creamy and comforting Polish potato soup that's easy to make and perfect for warming up on a cold day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Polish
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs potatoes, peeled and diced
  • 1 large onion, chopped
  • 2 medium carrots, sliced
  • 2 stalks celery, chopped
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream Can be substituted with coconut milk for a vegan version.
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish For serving.

Method
 

Preparation
  1. In a large pot, sauté the onion, carrots, and celery until softened.
  2. Add the diced potatoes and broth, bringing the mixture to a boil.
  3. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  4. Use an immersion blender to puree the soup to your desired consistency.
  5. Stir in the heavy cream and season with salt and pepper.
  6. Serve hot, garnished with chopped parsley.

Notes

This soup can be stored in the fridge for about 3-4 days. For longer storage, freeze it for up to 3 months. When reheating, add a splash of broth to bring back its creamy consistency. Personalize by adding smoked paprika, other veggies, or leftover meats.