Kartoflanka
A comforting and hearty Polish Potato Soup, perfect for chilly days with a creamy texture and savory flavor.
Ingredients
Main Ingredients
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth Use chicken broth for a richer flavor.
- 1 cup heavy cream For a dairy-free version, substitute with coconut milk.
- 2 tablespoons butter
- to taste salt and pepper
- for garnish fresh parsley
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it to a blender in batches.
- Stir in the heavy cream and season with salt and pepper. Heat through but do not boil.
- Serve hot, garnished with fresh parsley.
Notes
For better flavor, consider adding herbs like thyme or dill during cooking. The soup pairs well with crusty bread or a simple salad. Store leftover soup in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 2g
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