Polish Potato Soup (Kartoflanka)

There’s something magical about a steaming bowl of Polish Potato Soup (Kartoflanka) on a chilly evening. This is the kind of recipe my Babcia would whip up when we needed comfort food in a hurry – simple ingredients transforming into something truly special. What I love most is how the humble potato becomes the star, soaking up all those lovely flavors from the broth and veggies.

Kartoflanka has been warming Polish kitchens for generations, and for good reason. It’s the ultimate “empty the pantry” recipe that somehow always turns out delicious. Just a few basic vegetables, some good broth, and that creamy swirl of sour cream at the end create magic. Unlike complicated dishes that need constant attention, this soup practically makes itself while you put your feet up. The smell alone will have your family gathered around the table before you call them!

Why You’ll Love This Polish Potato Soup

Oh, where do I even start? This Kartoflanka is the kind of recipe that sneaks into your regular rotation because it’s just that good. Here’s why:

• Easy-peasy: Chop, simmer, stir—done. No fancy techniques, no stress. Even my 10-year-old nephew can make this (with supervision near the stove, of course).
• Flavor bomb: The potatoes soak up the broth like little sponges, and that marjoram? Magic. Wait till you taste it with the tangy sour cream swirl.
• Budget hero: Potatoes, carrots, an onion—this soup is cheaper than takeout and twice as satisfying.
• Vegetarian-friendly: Naturally meat-free, but toss in some beef bacon if you’re feeling fancy. Either way, it’s pure comfort in a bowl.

Trust me, one spoonful and you’ll understand why Polish grandmas have been making this for centuries.

Ingredients for Polish Potato Soup

Here’s what you’ll need to make my favorite version of Kartoflanka. Don’t let the simple list fool you – these ingredients transform into something magical together:

• 4 large potatoes, peeled and diced (about 1-inch cubes – trust me, size matters here!)
• 1 onion, chopped (yellow works best for sweetness)
• 2 carrots, sliced into coins (my secret – cut them thin so they cook fast)
• 2 celery stalks, chopped (don’t skip – they add deep flavor)
• 4 cups vegetable broth (or chicken if you prefer)
• 2 cups water (just enough to cover everything)
• 2 tablespoons butter (real butter only – it makes all the difference)
• 1 bay leaf (the unsung hero of Polish cooking)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper (freshly ground if you’ve got it)
• ½ teaspoon dried marjoram (this is what makes it taste “Polish”)
• 1 cup sour cream (full-fat for that dreamy texture)
• 2 tablespoons chopped fresh dill (don’t even think about dried here!)

For meat lovers: Toss in some crispy beef bacon pieces at the end – just brown them first for extra smoky goodness. And if you’re out of sour cream? Plain yogurt works in a pinch, though it won’t be quite as luscious.

How to Make Polish Potato Soup

Alright, let’s get cooking! This Kartoflanka comes together so easily, but I’ll walk you through each step to make sure it turns out perfect. The key is taking your time with the veggies and not rushing that simmer – good soup can’t be hurried!

Preparing the Vegetables

First things first – chop everything roughly the same size. I like my potatoes in 1-inch cubes (too small and they’ll turn to mush), carrots in thin coins, and the onion diced nice and fine. This way everything cooks evenly. Pro tip: keep your celery pieces slightly bigger since they soften faster.

Cooking the Soup

Melt that glorious butter in your biggest pot over medium heat. Toss in the onion, carrots, and celery – you’ll know they’re ready when the onion turns translucent and smells sweet, about 5 minutes. Now add the potatoes, broth, water, bay leaf, salt, pepper, and marjoram. Bring it to a lively boil, then immediately reduce to a gentle simmer. Let it bubble away for 20-25 minutes until the potatoes are fork-tender.

Here’s the important part: remove the bay leaf (no one wants to bite into that!) and take the pot off the heat. Now stir in the sour cream slowly – if the soup’s too hot, it might curdle. I like to temper it by mixing a spoonful of hot broth into the sour cream first. Once it’s all incorporated, heat it gently just until warm – never let it boil again! Finish with that fresh dill for the perfect Polish touch.

Tips for the Best Polish Potato Soup

After making this Kartoflanka more times than I can count, I’ve picked up some tricks that take it from good to “Babcia-worthy.” First – try blending half the soup for an extra creamy texture while keeping some potato chunks for heartiness. Fresh dill is non-negotiable here – that bright, herby flavor makes all the difference. And here’s my secret: this soup tastes even better the next day! Letting it sit overnight lets all those flavors cozy up together beautifully.

One last thing – always taste before serving. Sometimes it needs an extra pinch of salt to really sing. And don’t skip that final swirl of sour cream – it’s not just garnish, it’s what makes each spoonful magical!

Variations of Polish Potato Soup

Oh, the fun part – making this Kartoflanka your own! My husband goes wild when I add crispy beef bacon right at the end – just fry it separately first for that perfect crunch. Mushroom lovers, try tossing in some sautéed creminis for extra earthiness. And on extra hungry days, a handful of barley makes it heartier. The beauty? It’s still the same comforting soup at its core!

Serving Suggestions for Polish Potato Soup

Now for the best part – diving into that steaming bowl of Kartoflanka! My absolute favorite way is with a thick slice of crusty rye bread for dunking – it soaks up every last drop. For a light meal, pair it with a simple cucumber salad (my Polish grandma’s go-to). Want the full experience? Add some pickled beets on the side – their tangy crunch balances the soup’s creaminess perfectly. And don’t forget extra dill for sprinkling – because we can never have too much!

Storing and Reheating Polish Potato Soup

Here’s the great news – Kartoflanka actually gets better as it sits! Just let it cool completely before popping it in the fridge where it’ll keep happily for 3-4 days in a sealed container. When reheating, go low and slow – gentle heat is key to keeping that sour cream smooth. I warm mine on the stove over medium-low, stirring often. If it thickens too much, just add a splash of broth or water. And never, ever let it boil – unless you want lumpy soup (trust me, you don’t)!

Polish Potato Soup FAQs

I get asked about Kartoflanka all the time – here are the questions that pop up most often in my kitchen:

Can I freeze this potato soup?
Technically yes, but I don’t recommend it. Potatoes get grainy when frozen, and the sour cream might separate. It’s so quick to make fresh that I’d rather whip up a new batch!

What’s the best sour cream substitute?
Plain Greek yogurt works in a pinch, but for real creaminess, try blending cottage cheese with a splash of milk. Just don’t tell my Babcia I suggested that!

Why did my soup turn out too thin?
Next time, blend half the potatoes before adding sour cream – they’ll thicken it naturally. Or mash a few against the pot’s side with your spoon while cooking.

Can I make this soup vegan?
Absolutely! Swap the butter for oil and use coconut cream instead of sour cream. The marjoram and dill will still give it that authentic Polish flavor.

How do I fix soup that’s too salty?
Add a peeled, raw potato to the pot and simmer for 10 minutes – it’ll absorb some salt. Or stir in extra sour cream to balance it out.

Nutritional Information

Here’s the scoop on one hearty bowl of Kartoflanka – about 280 calories with a good mix of carbs from those glorious potatoes and healthy fats from the sour cream. Keep in mind, every kitchen’s version varies slightly based on ingredients. My advice? Focus less on numbers and more on that first delicious spoonful – soul-warming food like this is meant to be savored!

Try this recipe and share your results – I’d love to hear how your Polish potato soup turns out!

Print