introduction
As I remember the chilly evenings of my childhood, the comforting aroma of warm potato soup wafted through my grandmother’s kitchen. Kartoflanka, or Polish Potato Soup, was more than just a dish; it was a bowl of warmth that brought our family together. Every spoonful was rich and creamy, just like the love that filled our home. This recipe means a lot to me because it reminds me of the simple joys in life. The smooth texture and subtle flavors create a soothing experience, making it special for those cozy nights when you need a little comfort food.
why make this recipe
Kartoflanka is a fantastic dish to make because it’s simple yet incredibly satisfying. With just a few basic ingredients, you can create a delicious meal that warms your heart. It’s perfect for a busy weeknight, but it can also impress guests at a dinner party. Plus, it’s a great way to use up those extra potatoes in your pantry. The creamy soup is both filling and nutritious, making it a dish you can feel good about sharing with loved ones.
how to make Polish Potato Soup (Kartoflanka)
Ingredients:
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- In a large pot, melt the butter over medium heat. Add the onions and garlic, sauté until softened.
- Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream, and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
how to serve Polish Potato Soup (Kartoflanka)
Serve your Kartoflanka hot in deep bowls. A sprinkle of fresh parsley on top adds a nice touch and a hint of freshness. This soup pairs well with crusty bread or a light salad. Enjoy it as a starter or a main course, perfect for lunch or dinner.
how to store Polish Potato Soup (Kartoflanka)
If you have leftovers, let the soup cool completely before storing it. Place it in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze the soup. Just remember to leave some space in the container, as the soup will expand when frozen. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat on the stovetop.
tips to make Polish Potato Soup (Kartoflanka)
- For extra flavor, consider adding a bay leaf or some thyme while the soup simmers. Just remember to remove it before blending.
- If you prefer a thicker soup, you can add more potatoes or reduce the amount of broth.
- To make the soup lighter, you can use half-and-half instead of heavy cream, or substitute with a plant-based cream for a vegan option.
variation
You can add other vegetables to the soup, such as carrots or celery, for more color and flavor. Some people like to include bacon bits or smoked sausage for a heartier version. Feel free to get creative!
FAQs
Can I make this soup ahead of time?
Yes! Kartoflanka tastes great when made in advance. Just store it in the fridge and reheat when you’re ready to serve.
Is this soup healthy?
Yes, potato soup can be healthy! It’s full of nutrients, especially if you use vegetable broth and fresh ingredients.
Can I use instant potatoes?
While fresh potatoes give the best flavor and texture, you can use instant potatoes for a quicker version. Just follow the package instructions to add them into your broth.
Kartoflanka
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream Can substitute with half-and-half or plant-based cream for lighter version.
- 2 tablespoons butter
- to taste Salt and pepper
- to taste Fresh parsley for garnish
Method
Preparation
- In a large pot, melt the butter over medium heat. Add the onions and garlic, sauté until softened.
- Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream, and season with salt and pepper.
- Serve hot, garnished with fresh parsley.