I call this my rainy day rescue. This potato soup tastes creamy and cozy, and it comes from a simple potato soup recipe my family loves. We make it on the stovetop, so yes it is a potato soup recipe stovetop that you can trust. Think gentle heat, tender chunks, and a broth that hugs the spoon. I test soup for a living on Camila Cooks, yet this soup recipe still feels special. Fans of creamy potato soup and the famous chicken salad chick potato soup recipe will find the same warm vibe here.
Table of Contents
- 1) Key Takeaways
- 2) Easy Polish Potato Soup Kartoflanka Recipe
- 3) Ingredients for Polish Potato Soup Kartoflanka
- 4) How to Make Polish Potato Soup Kartoflanka
- 5) Tips for Making Polish Potato Soup Kartoflanka
- 6) Making Polish Potato Soup Kartoflanka Ahead of Time
- 7) Storing Leftover Polish Potato Soup
- 8) Try these Soup recipes next
- 9) Polish Potato Soup Kartoflanka
- 10) Nutrition
1) Key Takeaways
I am Camila from Camila Cooks and this bowl brings steady comfort. Steam rises. Potato cubes turn tender. Dill and marjoram lift the finish. I call it weeknight calm in a pot.
You get a creamy potato soup feel without heavy cream. A quick mash of cooked potatoes gives body. Bacon adds a quiet smoky edge or skip it for a clean veggie path. The broth stays light so each spoon tastes bright and warm.
Prep stays easy. Simple pantry vegetables build deep flavor on the stovetop. The method stays friendly and fast. Reheat well for lunches. Serve with rye bread. On a cold day the first sip sets the tone for the night.
2) Easy Polish Potato Soup Kartoflanka Recipe
We start with potato soup that tastes like home and reads simple. Potato soup anchors the pot while leek and onion round the edges. I stir, we taste, and the kitchen turns calm. The main flavor rests on potatoes, stock, and herbs that never shout.
I build heat low and steady so vegetables soften and keep their shape. This simple potato soup recipe fits busy nights. It cooks on the stovetop which meets the goal for a potato soup recipe stovetop that never feels fussy. Each step stays short and clear.
Some readers ask about the famous chicken salad chick potato soup recipe. Our bowl nods to that cozy profile yet keeps a Polish soul. Think marjoram, bay, and a light tang from sour cream. It is a soup recipe that invites seconds without any push.
3) Ingredients for Polish Potato Soup Kartoflanka
Potatoes small cubes cook fast and keep a gentle bite. I use a starchy type for a soft center and a broth that turns velvet with a quick mash.
Carrot diced carrot brings mellow sweetness and color. The small size lets each piece cook at the same pace as the potatoes.
Celery root or celery either choice adds earthy lift. I dice it fine so the flavor blends into the broth without taking over.
Leek the white part sliced thin tastes gentle and clean. A rinse removes grit so the pot stays clear.
Onion diced onion softens in butter and oil. It sets a sweet base that supports every spoonful.
Bacon chopped bacon brings a quiet smoky note. You can leave it out and keep the soup vegetarian.
Butter and olive oil the mix keeps aromatics from browning fast and gives a round mouthfeel.
Chicken stock or vegetable stock choose what you like. I lean stock that tastes clean so herbs speak.
Dried marjoram classic in Polish kitchens. A small pinch turns the broth fragrant and friendly.
Bay leaves two leaves add depth in the background. I remove them before serving.
Allspice a few berries or a light shake of ground allspice gives warmth that reads subtle not sweet.
Salt and black pepper season in layers so the flavor lands true. Taste near the end and adjust.
Sour cream a small scoop turns the broth creamy and bright. Temper it with hot soup so it does not split.
Fresh parsley chopped parsley brings a green lift at the finish. Dill works too for a classic note.
4) How to Make Polish Potato Soup Kartoflanka
Step one sweat aromatics warm butter with oil in a heavy pot over medium heat. Add onion and leek. Stir until soft and sweet.
Step two build the base add carrot and celery root. Cook a few minutes so edges relax. The pot should smell earthy and cozy.
Step three add bacon stir in chopped bacon. Cook until the edges turn golden. Spoon off extra fat if needed for a lighter broth.
Step four simmer the soup add potatoes stock marjoram bay and allspice plus salt and pepper. Bring to a light boil then drop to a gentle simmer until potatoes feel tender.
Step five thicken gently remove bay leaves. Mash a few potato cubes against the pot. The broth turns creamy without heavy cream.
Step six finish and serve whisk sour cream with a ladle of hot soup then stir it back. Keep heat low. Taste and adjust seasoning. Scatter parsley and ladle into warm bowls.
5) Tips for Making Polish Potato Soup Kartoflanka
Cut potatoes in even cubes so they cook at the same pace. Small cubes cook fast and hold their shape. That trick keeps each bite balanced and keeps the broth clear.
Temper sour cream with a little hot soup before adding it to the pot. This step prevents curds and keeps the texture smooth like creamy potato soup from a cafe. Keep the flame gentle after you add the dairy.
Save a cup of cooked potatoes for mashing into the pot. This trick builds body without extra fat. For more herb lift add a pinch of marjoram at the end and taste once more before serving.
6) Making Polish Potato Soup Kartoflanka Ahead of Time
I cook the soup one day and serve the next when plans run tight. Flavors settle and deepen by morning. A gentle warm up on the stovetop brings it back to life without any fuss.
Keep the sour cream out if you plan to store the base. Add it when you reheat for the bowl. This move keeps the texture glossy and clean. The same advice helps when you pack lunches for the week.
Freeze without dairy in single portions for quick meals. Label the jars so you grab what you need. For a lighter day serve with a green salad. For a fuller plate add bread and sliced apples on the side.
7) Storing Leftover Polish Potato Soup
Cool the soup then move it to airtight containers. The fridge keeps it happy for three days. For longer storage freeze the base without sour cream then add the dairy after reheating.
Reheat on low heat and add a splash of stock if the soup feels thick. Stir often so the bottom does not catch. Taste and adjust salt and pepper right before serving.
Leftovers work well for lunch. The flavor stays bright and the texture stays kind. Pack a wedge of rye and a small handful of dill to finish at the desk.
8) Try these Soup recipes next
9) Polish Potato Soup Kartoflanka
Potato Soup Kartoflanka Polish Comfort Bowl
Ingredients
- 4 cups peeled potato cut in small cubes
- 1 cup diced carrot
- 1 cup diced celery root or celery
- 1 small leek white part sliced
- 1 medium onion diced
- 3 slices bacon chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 cups chicken stock or vegetable stock
- 1 teaspoon dried marjoram
- 2 bay leaves
- 4 allspice berries or a pinch of ground allspice
- 1 teaspoon salt plus more to taste
- half teaspoon ground black pepper
- half cup sour cream optional
- 2 tablespoons chopped fresh parsley
Instructions
- Warm butter with oil in a heavy pot over medium heat. Add onion and leek. Cook until soft and sweet.
- Stir in carrot and celery root. Cook five minutes. The pot should smell earthy and rich.
- Add bacon and cook until the edges look golden. Spoon off extra fat if needed.
- Tip in potato stock marjoram bay leaves allspice salt and pepper. Bring to a gentle boil then lower the heat. Simmer until the potato is tender about twenty minutes.
- Fish out bay leaves. Lightly mash a few potato cubes right in the pot for body.
- Whisk sour cream with a ladle of hot soup then stir it back. Do not let it boil. Taste and adjust salt and pepper.
- Finish with parsley. Ladle into warm bowls. Serve with bread if you like.
10) Nutrition
A warm bowl lands near three hundred calories for a standard cup and a half. The balance skews toward carbohydrates from potatoes with a modest amount of protein from stock and dairy. Fat reads low to moderate unless bacon stays in the pot.
Sodium depends on the stock you choose. Use low sodium stock and your bowl stays friendly for daily totals. A squeeze of lemon or a pinch of fresh herbs builds flavor without more salt.
Fiber improves when you keep some peel on the potatoes and add extra carrot or celery root. For a dairy free day skip sour cream and blend a small scoop of soup to thicken the pot. The taste stays round and clean.
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