Polish Potato Soup
A comforting and creamy Polish Potato Soup (Kartoflanka) that's perfect for chilly days, made with simple ingredients.
Ingredients
Soup Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
Preparation
- In a large pot, sauté the onion, carrots, and celery until softened.
- Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
- Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh dill.
Notes
This soup can be served with crusty bread or a simple salad. To store leftovers, let it cool and place it in an airtight container in the fridge for up to three days. You can also freeze in portions for longer storage.