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Polish Potato Soup (Kartoflanki)

Polish potato soup (kartoflanki) made creamy by simmering potato cubes until tender, then mashing part of the pot for a thick, velvety broth. Diced kielbasa, carrots, celery, and dill give a hearty, savory flavor with a rye-bread side.
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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
  

Russet potatoes
  • 2 lb russet potatoes Peeled and cubed.
Kielbasa 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
  • 1 cup heavy cream or sour cream Choose one; stir in at the end for creaminess.
  • 2 tbsp butter
  • 1 tsp marjoram
  • 1 bay leaf
  • 2 tbsp fresh dill Chopped.
  • salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the kielbasa
  1. Melt 2 tablespoons butter in a large pot, then add diced kielbasa and cook until browned, about 4 minutes, turning as needed until you see caramelized edges.
  2. Remove the browned kielbasa to a plate and leave the rendered fat in the pot.
Sauté vegetables
  1. Add diced onion, carrots, and celery to the pot and sauté in the butter and rendered fat until softened, about 5 minutes, stirring so nothing sticks.
  2. Add minced garlic and cook for 1 minute, until fragrant, then immediately proceed to the next step.
Simmer until tender
  1. Pour in 4 cups chicken or pork broth and add the cubed potatoes, marjoram, and bay leaf, stirring to combine.
  2. Simmer for 20-25 minutes, until potatoes and vegetables are very tender and break easily with a spoon.
  3. Remove the bay leaf, then mash about a third of the potatoes in the pot to thicken the soup, leaving the rest as cubes for texture.
Finish creamy and serve
  1. Return the browned kielbasa to the pot, then stir in 1 cup heavy cream or sour cream until evenly combined.
  2. Simmer for 5 more minutes, then season with salt and pepper to taste and look for a gently thickened, creamy broth.
  3. Stir in chopped fresh dill and serve hot with rye bread.

Notes

Pro tip: mash only about a third of the potatoes—this keeps the remaining cubes for that classic hearty texture. Store leftovers in the refrigerator up to 3-4 days; reheat gently on the stove. Freezing is not recommended because cream can break after thawing. Dietary swap: use low-fat sour cream or a lactose-reduced sour cream for a lighter version while keeping the same method.