Polish Potato Soup (Kartoflanka) Recipe

If you’re seeking a cozy, soul-warming soup that delivers rustic charm and irresistible flavor, Polish Potato Soup (Kartoflanka) absolutely belongs on your table. This classic comfort dish is a staple in Polish kitchens for good reason—it weaves together creamy potatoes, smoky kielbasa, tender vegetables, and a whisper of marjoram into a bowl that feels like a heartfelt embrace. Whether you’re new to Eastern European food or have nostalgic cravings, this nourishing soup brings everyone together with its depth and simplicity.

Ingredients You’ll Need

The beauty of Polish Potato Soup (Kartoflanka) is that every ingredient serves a purpose—each builds upon the next to create layers of flavor, creaminess, and color. Gather your basics and a few pantry staples, and you’ll be amazed at the results!

• Potatoes: The starchy base of the soup, they’re what deliver the classic creamy, hearty texture everyone loves.
• Smoked kielbasa sausages: Bring a signature smoky, savory note; if you can find Polish kielbasa, all the better!
• Onion: Forms the sweet, aromatic backbone of the broth and is essential for balancing flavors.
• Carrots: Add a gentle sweetness and pop of color, making each spoonful more inviting.
• Chicken or vegetable broth: Gives the soup its richness and depth; choose a high-quality broth for best results.
• Sour cream: Adds a luscious, creamy tang that rounds out every bite (don’t skip it!).
• Butter: For gentle sautéing and bringing out golden, toasty notes in the kielbasa and veggies.
• Marjoram: This herb is classic in Polish soups and adds an earthy, floral fragrance you’ll love.
• Salt and pepper: Season to bring all the flavors to life; start light and adjust as you cook.
• Fresh dill: A sprinkle at the end wakes everything up and adds that final, tasty burst of freshness.

How to Make Polish Potato Soup (Kartoflanka)

Step 1: Brown the Kielbasa

Start by melting butter in a sturdy soup pot over medium heat. Once it’s sizzling, add your sliced kielbasa. Let the sausage brown well—this is where a lot of rich, savory flavor begins. Those little crispy bits on the bottom of the pot? Gold! Once the kielbasa is beautifully caramelized, scoop it out and set aside for later.

Step 2: Sauté the Vegetables

Drop your diced onion and sliced carrots into the same pot, letting them soak up those leftover sausage drippings. Sauté for about 5 to 7 minutes, stirring occasionally, until the onions are soft and the carrots glimmer with a sweet aroma. This step builds the sweet and savory base that makes Polish Potato Soup (Kartoflanka) so memorable.

Step 3: Add Potatoes and Broth

Toss the diced potatoes into the pot, followed by your choice of chicken or vegetable broth. Sprinkle in the marjoram, along with a pinch of salt and pepper. Crank the heat to bring everything to a gentle boil, then reduce and let the soup simmer for about 25 minutes. The potatoes will soften and begin to break down, thickening up the soup as they cook.

Step 4: Stir in Sour Cream and Return Sausage

Once the potatoes are perfectly tender, stir in a generous cup of sour cream. It will swirl into the soup, adding silkiness and a slight tang. Return the browned kielbasa slices to the pot, simmering everything together for about 5 minutes. This final touch infuses the soup with the smokiness of the sausage and the creaminess of the soured dairy.

Step 5: Finish and Serve

Right before serving, sprinkle handfuls of fresh dill over the soup. The aroma is pure magic! Ladle into bowls and enjoy while piping hot. Polish Potato Soup (Kartoflanka) is at its best when paired with thick slices of rye bread for dunking.

How to Serve Polish Potato Soup (Kartoflanka)

Garnishes

A simple flourish of freshly chopped dill does wonders, giving each bowl brightness and a little herbal zing. If you like, scatter extra cracked black pepper or a spoonful of sour cream on top for an extra creamy swirl. Some traditionalists even sprinkle crushed rye croutons for crunch!

Side Dishes

Polish Potato Soup (Kartoflanka) is a meal on its own, but it loves company—serve alongside thick slices of crusty rye or sourdough bread, maybe with a pat of salted butter. For a true Eastern European spread, consider pickled vegetables or a crisp cucumber salad to balance the soup’s richness.

Creative Ways to Present

Make your meal extra special by serving the soup in deep ceramic bowls for a rustic look, or ladle it into mini cups for an appetizer at gatherings. For a modern twist, drizzle infused olive oil or lay out a toppings bar with chives, extra sour cream, or hot sauce!

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool completely before transferring to an airtight container. Polish Potato Soup (Kartoflanka) keeps well in the refrigerator for up to three days, and the flavors deepen deliciously overnight. Just be sure the soup is fully cooled before sealing to maintain freshness.

Freezing

This soup freezes quite well (minus any added fresh dill). Ladle cooled soup into freezer-friendly containers, leaving an inch at the top for expansion. It will keep up to three months. For best texture, freeze before adding the sour cream and dill, then stir those in after reheating.

Reheating

To reheat, simply place the soup back in a pot and warm gently over medium-low heat, stirring so the sour cream doesn’t separate. If it has thickened too much, loosen with a splash of broth or water. You can also microwave it in batches, but the stovetop preserves the best consistency.

FAQs

Can I make Polish Potato Soup (Kartoflanka) vegetarian?

Absolutely! Just swap the chicken broth for vegetable broth and use vegetarian smoked sausage or leave it out entirely. The potatoes, carrots, and sour cream will still give you a hearty, satisfying soup.

What type of potatoes is best for this soup?

Starchy potatoes like Russets are fantastic for a creamy texture, but Yukon Golds also work beautifully, bringing a subtle buttery flavor and holding together well.

Is it possible to use Greek yogurt instead of sour cream?

Yes, Greek yogurt provides a similar tang and creaminess. Use full-fat for the most luscious results, though sour cream remains the traditional choice for Polish Potato Soup (Kartoflanka).

How can I make the soup thicker or thinner?

If you prefer a thicker soup, mash a few potatoes in the pot before adding the sour cream or simmer uncovered for a bit longer. For a lighter consistency, add an extra splash of broth or some hot water while reheating.

Can I add other vegetables?

Of course! Celery, parsnips, or even leeks can join the party. Polish Potato Soup (Kartoflanka) is forgiving and adapts to what’s in your fridge while still tasting like a classic.

Final Thoughts

There’s something irresistible about a bowl of Polish Potato Soup (Kartoflanka)—it’s humble, heartwarming, and full of unforgettable flavors. If you’re in search of the ultimate comfort dish, this recipe deserves a spot in your rotation. Give it a try, and let your kitchen fill with the aroma of tradition and togetherness!

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