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Polish Potato Soup (Kartoflanki)

Polish potato soup (kartoflanki) with tender potato cubes, kielbasa, and a creamy golden broth thickened by partial mashing. Simmered until very tender, then finished with cream or sour cream and fresh dill.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Polish
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb russet potatoes Peeled and cubed.
Meat and vegetables
  • 8 oz kielbasa Diced.
  • 2 carrots Diced.
  • 2 celery Diced.
  • 1 onion Diced.
  • 4 garlic Minced.
Broth and seasonings
  • 4 cup chicken or pork broth Use enough to cover.
  • 1 tsp marjoram
  • 1 bay leaf
  • 2 tbsp fresh dill Chopped.
  • 0.5 salt and pepper To taste; adjust at the end.
Dairy and fat
  • 2 tbsp butter
  • 1 cup heavy cream or sour cream Choose one; stir in at the end.

Equipment

  • 1 Dutch oven

Method
 

Brown the kielbasa
  1. Melt butter in a large pot and cook the diced kielbasa until browned, about 4 minutes, stirring so it colors evenly. Remove the kielbasa to a plate.
Sauté aromatics and build the soup
  1. Sauté the diced onion, carrots, and celery in the butter and rendered fat for 5 minutes, cooking until slightly softened and fragrant. Add the minced garlic and cook for 1 minute.
  2. Pour in the broth, then add the cubed potatoes, marjoram, and bay leaf, stirring to combine. Bring to a simmer.
Simmer until tender and thicken
  1. Simmer for 20-25 minutes until the potatoes and vegetables are very tender when pierced with a fork. Remove the bay leaf, then mash about a third of the potatoes to thicken the broth.
  2. Return the browned kielbasa to the pot, then stir in the heavy cream or sour cream until the soup turns creamy. Simmer for 5 more minutes, then season with salt and pepper.
Finish and serve
  1. Stir in the chopped fresh dill right before serving so it stays bright. Serve hot with rye bread.

Notes

For the creamiest texture, mash about one-third of the potatoes while they’re hot so the soup thickens naturally without extra flour. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently (avoid a hard boil to keep it smooth). Freezing is not recommended because dairy can separate when thawed. If you want a lighter option, use sour cream at the low-fat level or reduce the cream/sour cream slightly and simmer a bit longer after mashing.