Polish Potato Soup, also known as Kartoflanka, is the kind of comforting, old-world dish that warms you from the inside out. With its creamy base, tender chunks of potato and carrot, and the smoky essence of bacon, this soup is a true staple of Polish home cooking. The addition of marjoram and fresh herbs gives it a fragrant, earthy note that elevates its humble ingredients to something truly special.
This recipe is perfect for those who crave wholesome, hearty meals that don’t require hours in the kitchen. Whether you’re channeling your Eastern European roots or just looking for a soul-soothing bowl of comfort, Kartoflanka hits all the right notes. Serve it with crusty bread or a sprinkle of extra bacon on top for a deliciously satisfying experience that tastes like a hug in a bowl.
Full Recipe:
Ingredients:
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5 medium potatoes, peeled and diced
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1 large carrot, peeled and chopped
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1 medium onion, finely diced
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2 cloves garlic, minced
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4 cups chicken or vegetable broth
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1½ cups water
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1 cup smoked bacon, chopped
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2 tablespoons butter
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1 teaspoon marjoram
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½ cup heavy cream
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Salt and black pepper to taste
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2 tablespoons fresh parsley, chopped (for garnish)
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Optional: 1 bay leaf
Directions:
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In a large pot, melt the butter over medium heat and sauté the onion and garlic until translucent.
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Add the chopped bacon and cook until lightly browned and fragrant.
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Add the diced potatoes and carrots to the pot. Stir to coat in the fat.
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Pour in the chicken broth and water, add the bay leaf if using, and bring to a boil.
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Reduce heat and simmer for about 20–25 minutes, or until the vegetables are tender.
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Remove the bay leaf.
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Use a potato masher to gently mash some of the potatoes in the soup to thicken it slightly.
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Stir in the marjoram, salt, and pepper to taste.
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Add the heavy cream and simmer for another 5 minutes, stirring gently.
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Serve hot, garnished with chopped parsley and extra crispy bacon on top if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 285 kcal | Servings: 4 servings
Discover the Heart of Polish Comfort Food: Kartoflanka
There’s a reason why soups play such a central role in Eastern European cuisine. Hearty, nourishing, and full of character, they offer a taste of home and tradition with every spoonful. Among these, Kartoflanka, a traditional Polish Potato Soup which stands out as one of the most beloved comfort foods in Poland and beyond. Whether served as a simple lunch or the first course of a family dinner, this soup embodies the rustic charm and satisfying flavors that define Polish home cooking.
Kartoflanka comes from the word “kartofel,” meaning potato in many Slavic languages. This dish has long been a staple in Polish households, especially during the cold autumn and winter months when families crave warm, filling meals made from simple, affordable ingredients. It’s not only a budget-friendly option, but it’s also deeply nostalgic, many Poles associate it with childhood memories, grandparents’ kitchens, and the smell of simmering soup on the stovetop.
While every household has its own twist on Kartoflanka, the core elements are always present: potatoes, onions, carrots, herbs, and often smoky bacon or sausage for richness. The broth can be made with chicken, pork, or vegetable stock, and some variations include cream to add silkiness to the final product. It’s not uncommon to mash part of the potatoes to create a thick, stew-like consistency, perfect for soaking up with a slice of rye bread.
The Cultural Significance of Kartoflanka
Poland’s culinary traditions are steeped in practicality and ingenuity. Harsh winters and a strong agrarian history have influenced Polish cuisine to make the most of root vegetables and preserved meats. Kartoflanka reflects this perfectly, it’s made from pantry staples, and it can be cooked in one pot with minimal fuss.
Beyond its ingredients, this soup also symbolizes hospitality and warmth. In many Polish homes, offering a bowl of soup to a guest is an act of kindness and welcome. It’s a dish that crosses generations, bridging old and new cooking methods while maintaining its authenticity.
In rural Poland, especially in mountain and farming communities, soups like Kartoflanka are eaten almost daily during winter. Recipes are handed down from mothers to daughters, and even today, many home cooks continue to prepare it in traditional clay pots or cast iron pots for an extra layer of authenticity.
Why You’ll Love This Soup
Kartoflanka isn’t just another potato soup, it’s a flavor experience. The combination of sautéed onions and garlic with crispy bacon creates an irresistible base. When the potatoes and carrots are added, they absorb all that smoky, savory goodness. The addition of marjoram, a herb commonly used in Polish cuisine which introduces a distinct earthy aroma that brings the whole dish together. A touch of cream softens the texture, creating a balance between rustic and refined.
This soup is:
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Budget-friendly – Made from ingredients you likely already have at home.
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Comforting and filling – Great for cold weather or when you’re in need of a cozy meal.
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Versatile – Easily customizable to suit vegetarian or dairy-free diets.
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Meal-prep friendly – It reheats beautifully and even tastes better the next day.
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Culturally rich – A great way to explore Polish cuisine from your own kitchen.
Ingredient Highlights and Their Purpose
Let’s take a closer look at what makes this soup tick.
- Potatoes
The star of the show. Use starchy varieties like Russets for a creamier texture, or waxy potatoes like Yukon Gold if you prefer your soup chunkier and with more body. Potatoes absorb the flavors of the broth beautifully and provide the thickness that makes this soup so satisfying.
- Bacon
Smoked bacon is a traditional addition that adds a deep, savory umami. It renders fat that’s used to sauté the vegetables, giving the whole dish a rich, layered flavor. For a more robust flavor, some recipes substitute or add Polish kielbasa (sausage).
- Onion & Garlic
These aromatics are the flavor base for almost every Polish soup. Slowly sautéing them in butter or bacon fat adds a sweetness and depth that permeates the broth.
- Carrot
Carrots add a subtle sweetness and vibrant color to the soup. They also contribute to the nutritional value of the dish, providing fiber, antioxidants, and essential vitamins.
- Marjoram
This often-overlooked herb is essential to many traditional Polish recipes. It has a slightly floral and earthy taste that complements the richness of the soup and enhances its comforting appeal.
- Cream
Though not mandatory, cream adds a luscious texture that smooths out the soup and makes it feel more indulgent. Some cooks prefer sour cream for a bit of tang, but heavy cream keeps it mellow and rich.
- Broth
Whether you use chicken, vegetable, or pork broth, make sure it’s flavorful and well-seasoned. A good broth is the heart of this soup, tying all the elements together.
Serving and Pairing Ideas
Kartoflanka is usually served piping hot, often garnished with freshly chopped parsley or dill for color and brightness. For a heartier meal, serve it with:
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Crusty rye bread or sourdough for dipping.
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A side of grilled Polish sausage (kielbasa) for extra protein.
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A light salad of cucumbers in sour cream or pickled beets to balance the richness.
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For a traditional Polish meal, follow up the soup with pierogi or stuffed cabbage rolls.
To elevate your presentation, consider serving the soup in rustic ceramic bowls with a dollop of sour cream and a sprinkle of crispy bacon on top. The visual appeal adds to the sensory pleasure and makes this humble dish feel special.
Variations of Kartoflanka
One of the best things about Kartoflanka is how flexible it is. You can adapt it based on what you have in your kitchen:
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Vegetarian version: Omit the bacon and use vegetable broth. Add sautéed mushrooms for a meaty texture and umami flavor.
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Dairy-free version: Leave out the cream or use a plant-based alternative like oat cream or coconut cream.
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Protein boost: Stir in shredded cooked chicken or cubed ham.
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Spicy twist: Add a pinch of crushed red pepper flakes or a diced jalapeño for heat.
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Smoky flavor enhancer: Use smoked paprika or a few drops of liquid smoke.
Storage and Reheating Tips
Kartoflanka is even better the next day as the flavors meld together overnight. Here are some helpful storage tips:
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Refrigerate in an airtight container for up to 4 days.
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Freeze in individual portions for up to 2 months. Just leave out the cream and add it fresh when reheating.
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Reheat gently on the stovetop over medium heat, adding a splash of broth or water if it becomes too thick.
Nutritional Insights
While Polish Potato Soup is indulgent, it can also be nutritious when made mindfully. It’s rich in fiber, Vitamin C, and potassium thanks to the potatoes and carrots. Using lean bacon or turkey bacon, reducing the amount of cream, and loading up on vegetables can create a lighter version without sacrificing flavor.
For gluten-sensitive individuals, this soup is naturally gluten-free, just make sure your broth and bacon are certified gluten-free.
Conclusion
Kartoflanka isn’t just a soup, it’s a hug in a bowl. It’s a reminder of quiet kitchens, snowy days, and the simple pleasure of homemade food. Whether you grew up eating it or you’re discovering it for the first time, this traditional Polish Potato Soup offers a delicious taste of Eastern European comfort.
Rich, creamy, and endlessly customizable, it’s the kind of dish you’ll want to make again and again. With just a few pantry ingredients and a little simmering time, you’ll have a hearty, wholesome meal that brings generations of tradition right to your dinner table. Enjoy it as a main course or a cozy appetizer, it’s bound to become a staple in your kitchen, just as it has been in Polish homes for centuries.