I love making warm and cozy meals for my family, and this Polish Potato Soup is one of my favorite comfort dishes. It reminds me of simple times in my grandmother’s kitchen, where love and flavor filled the air.

I enjoy the creamy texture, the smoky taste from the kielbasa, and how the ingredients blend so well. With every bite, this soup brings both comfort and tradition.

Adding carrots, marjoram, and sour cream at the end gives the soup a creamy, fresh finish, and the result just feels like a hug in a bowl! You’ll love it for sure, and for a perfect weeknight dinner or a slow weekend lunch, this soup fits every moment.

I like to enjoy it with buttered rye bread and a spoonful of tangy sauerkraut, some fresh dill on top, this recipe is super easy to make and brings joy to the table every time.

What is Polish Potato Soup?

Polish Potato Soup, known as Kartoflanka, is a traditional Eastern European soup made with potatoes, carrots, onions, and smoked kielbasa sausage. It’s simmered in broth and finished with sour cream and fresh herbs like dill or marjoram. It’s creamy, hearty, and packed with simple, delicious flavors. This soup is loved in Polish homes, especially during cold seasons.

Perfect for:

This soup is perfect for anyone who wants a warm, comforting bowl of food made with simple ingredients. It’s filling and easy to make with things you probably already have.

Great for busy families—everything goes in one pot and cooks quickly. You don’t need fancy tools or a long list of ingredients.

Perfect if you’re new to cooking Polish recipes. It’s simple, forgiving, and full of classic flavor that anyone can enjoy.

Also ideal for meal prep or leftovers. It reheats well and even tastes better the next day, after the flavors have come together more.

Ingredients

• 6 medium potatoes, peeled and diced
• 2 smoked kielbasa sausages, sliced
• 1 small onion, diced
• 2 carrots, sliced
• 4 cups chicken or vegetable broth
• 1 cup sour cream
• 2 tbsp butter
• 1 tsp marjoram
• Salt and pepper to taste
• Fresh dill for garnish

Kitchen Equipment You’ll Need

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon
• Potato peeler
• Small bowl for mixing sour cream
• Ladle for serving

How to Make Polish Potato Soup

Step 1:

In a large pot, melt 1 tbsp of butter over medium heat. Add sliced kielbasa and cook until lightly browned. Remove and set aside.

Step 2:

In the same pot, add the remaining 1 tbsp butter. Add diced onion and carrots. Cook for about 5 minutes until softened.

Step 3:

Stir in the diced potatoes. Pour in the broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are tender.

Step 4:

Return the browned kielbasa to the pot. Add marjoram, salt, and pepper. Simmer for another 5 minutes.

Step 5:

Lower the heat. Stir in the sour cream until fully combined. Do not boil after adding sour cream.

Step 6:

Ladle into bowls and garnish with fresh chopped dill. Serve hot and enjoy!

Tips to Make It Even Better

• Use waxy potatoes like Yukon Gold—they hold their shape and give a creamy texture.
• Brown the kielbasa well before adding it to the soup to bring out its deep, smoky flavor.
• Add the sour cream off the heat to keep the soup smooth and prevent curdling.
• For extra creaminess, mash a few of the cooked potatoes right in the pot.
• Stir the soup gently so the potatoes don’t break apart too much while cooking.
• Taste your soup near the end—some sausages are salty, so adjust the seasoning as needed.
• Let the soup rest 10 minutes before serving to allow the flavors to settle and blend.

Optional Ingredients to add

• Leeks – Use them instead of onions for a lighter, sweeter taste.
• Mushrooms – Add a handful for an earthy, rich depth to the broth.
• Cabbage – Slice thin and add near the end for texture and a traditional touch.
• White beans – Make it more filling and add protein with canned white beans.
• Paprika – A dash of smoked paprika boosts the flavor and adds color.
• Celery – Chop and sauté with the carrots for added aroma and balance.

What to Pair with Polish Potato Soup?

To make your meal feel complete, start with rustic rye bread or sourdough. The crusty texture pairs well with the creamy soup and is perfect for dipping.

Add a plate of Polish pickles or sauerkraut. Their sharp, tangy bite balances the rich and creamy broth. They also add a really satisfying crunch. Include a simple cucumber salad dressed in sour cream and vinegar. It’s light, fresh, and traditional in many Polish homes, especially with soups.

You can also serve the soup with pierogi or hard-boiled eggs. These little extras turn the meal into a cozy Polish feast that’s sure to impress.

Variations and Substitutions

Vegetarian Version: Skip the kielbasa and use smoked paprika and mushrooms for flavor. The soup stays creamy and filling. Use vegetable broth instead of chicken. Still comforting and satisfying.

No Sour Cream: Use Greek yogurt or even a splash of heavy cream. It gives the same creamy finish. Just make sure it’s not too cold before adding. Stir it in off the heat.

Spicy Twist: Use spicy kielbasa or add red chili flakes. The heat cuts through the creaminess. Add some black pepper for an extra kick. It’s a bold twist on the classic.

Thicker Soup: Mash more potatoes or blend a portion of the soup. This gives a velvety texture without cream. It feels rich and smooth. Perfect for cold days.

Add Cheese: Stir in grated cheddar or top with parmesan. The cheese melts beautifully. It adds richness and a lovely salty bite. Kids especially love this version.

With Pasta: Add small pasta like orzo or elbows. This makes the soup heartier. It’s great for feeding a crowd. Just cook the pasta until tender.

Extra Greens: Add spinach or kale at the end. They wilt quickly and add color. It’s a good way to add nutrients. Stir in gently before serving.

How to Store

Once the soup cools down, transfer it to an airtight container. It will keep in the fridge for up to 4 days. The flavors get better as it sits, so leftovers are even tastier. Perfect for make-ahead meals or quick lunches.

When reheating, do it gently on the stove or in the microwave. Avoid boiling after sour cream is added, so it stays smooth. Add a splash of water or broth if it thickens too much.

FAQ

What kind of potatoes work best for Polish potato soup?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well and give a creamy texture.

Is this soup gluten-free?

Yes, naturally — just make sure your broth and sausage don’t have added gluten.

Can I freeze Polish potato soup?

It’s better fresh or refrigerated. Freezing can change the texture because of the potatoes and sour cream.

How do I make this soup vegetarian?

Leave out the sausage and use vegetable broth. Add mushrooms or beans for flavor and protein.

How do I stop the sour cream from curdling?

Take the pot off the heat, let it cool slightly, and stir in the sour cream slowly.

Can I make this soup in a slow cooker?

Yes! Sauté onions, carrots, and kielbasa first, then cook everything on low for 6–7 hours. Add sour cream at the end.

Polish Potato Soup

Recipe by Wasian CookeryCourse: SoupsCuisine: PolishDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Polish Potato Soup (Kartoflanka) is a creamy, hearty soup made with potatoes, carrots, and smoked kielbasa. Finished with sour cream and dill, it’s warm, comforting, and full of traditional flavor.

Ingredients

• 6 medium potatoes, peeled and diced

• 2 smoked kielbasa sausages, sliced

• 1 small onion, diced

• 2 carrots, sliced

• 4 cups chicken or vegetable broth

• 1 cup sour cream

• 2 tbsp butter

• 1 tsp marjoram

• Salt and pepper to taste

• Fresh dill for garnish

Directions

• In a large pot, melt 1 tbsp of butter over medium heat. Add sliced kielbasa and cook until lightly browned. Remove and set aside.
• In the same pot, add the remaining 1 tbsp butter. Add diced onion and carrots. Cook for about 5 minutes until softened.
• Stir in the diced potatoes. Pour in the broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are tender.
• Return the browned kielbasa to the pot. Add marjoram, salt, and pepper. Simmer for another 5 minutes.
• Lower the heat. Stir in the sour cream until fully combined. Do not boil after adding sour cream.
• Ladle into bowls and garnish with fresh chopped dill. Serve hot and enjoy!