Quick Polish Potato soup
Once a rich winter dish that's now popular year round, Kartoflanka is a creamy Polish potato soup that's quick and easy to make!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup diced (medium) onion
- 2 tablespoons butter
- 1/3 cup bacon bits
- 1 tablespoon fresh minced garlic
- 1/3 cup flour
- 4 cups peeled and diced potatoes (I used Gold Potatoes)
- 1 tablespoon parsley
- 1 tablespoon rosemary
- 1 teaspoon garlic Powder
- 1 cup milk
- 5 cups chicken broth
- 2/3 cup heavy cream
- Sour Cream
- Gouda Cheese
- Bacon bits
Instructions
- 1
In a Dutch oven, over medium heat, melt butter and add the onions. Cook until onions are translucent, soft (4-5 minutes)
- 2
Add bacon bits and fresh minced garlic. Cook for 1 minute.
- 3
Sprinkle the flour and mix until all smooth.
- 4
Add the diced potatoes, parsley, rosemary and garlic powder. Mix well until all potatoes are coated.
- 5
Add milk, heavy cream, chicken broth. Stir well.
- 6
Increase the heat to medium, high and cook cover until all potatoes are tender (12-15 minutes). Stir occasionally.
- 7
Once the potatoes are tender, turn the heat off.
- 8
With an immersion blender, puree the soup to the desired consistency.
- 9
Add salt and pepper to taste.
- 10
Add sour cream, cheese, or bacon bits as a topping if desired.
- 11
Serve and Enjoy!