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Polish Potato Soup (Kartoflanki)

Polish potato soup (kartoflanki) is a creamy, hearty bowl with tender potato cubes, browned kielbasa, and a lightly mashed texture to thicken the broth. Simmering until very tender, then mashing a portion creates that classic spoon-coating consistency.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

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 cloves, minced
Broth and dairy
  • 4 cup chicken or pork broth
  • 1 cup heavy cream or sour cream
  • 2 tbsp butter
Seasoning
  • 1 tsp marjoram
  • 1 bay leaf
  • 2 tbsp fresh dill chopped
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the kielbasa
  1. Melt the butter in a large pot over medium heat. Cook the diced kielbasa until browned, about 4 minutes, then remove it to a plate.
Sauté the vegetables
  1. In the same pot, sauté the onion, carrots, and celery in the butter and rendered fat for 5 minutes. Cook until the vegetables are softened and aromatic.
  2. Add the minced garlic and cook for 1 minute. Stir constantly so it becomes fragrant without browning.
Simmer
  1. Add the broth, diced potatoes, marjoram, and bay leaf, and stir to combine. Bring to a gentle simmer so bubbles break the surface steadily.
  2. Simmer for 20-25 minutes, until the potatoes and vegetables are very tender. The potatoes should offer almost no resistance when pressed.
  3. Remove the bay leaf and mash about a third of the potatoes in the pot to thicken the soup. Stir until the texture looks creamy with some potato chunks remaining.
Finish and serve
  1. Return the kielbasa to the pot and stir in the heavy cream or sour cream. Ensure the cream blends smoothly into the broth.
  2. Simmer for 5 more minutes, keeping the heat gentle. Season with salt and pepper to taste.
  3. Stir in the fresh dill and serve immediately with rye bread. Top the bowl with extra dill if you like.

Notes

For best thickening, mash the potatoes directly in the pot after removing the bay leaf so the starch naturally thickens the broth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove, adding a splash of broth if it thickens too much. Freezing is not recommended because the cream can break after thawing. Dairy swap: use sour cream for a tangier flavor, or use lactose-free sour cream/cream if needed.