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At the heart of any great soup lies its ingredients, and for Hearty Kartoflanka, Yukon Gold potatoes are the star of the show. Known for their creamy texture and naturally buttery flavor, Yukon Gold potatoes are ideal for soups, as they break down beautifully during cooking, contributing to a velvety consistency that makes every bowl delightful. Their mild flavor allows them to absorb the essence of the soup, enhancing the overall taste experience.

Classic Polish Potato Soup (Kartoflanka)

Experience the heartwarming taste of Poland with Hearty Kartoflanka, a delicious potato soup that embodies comfort and family tradition. This simple yet flavorful recipe showcases creamy Yukon Gold potatoes, fresh vegetables, and aromatic herbs, making it perfect for chilly nights. Dive into this nurturing dish and discover step-by-step instructions to create your own. Click through to explore the full recipe and savor every spoonful of this delightful comfort food!
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Ingredients
  

4 large Yukon Gold potatoes, peeled and cubed

1 medium onion, finely chopped

2 cloves garlic, minced

3 medium carrots, diced

1 celery stalk, diced

5 cups vegetable broth

1 bay leaf

1 teaspoon dried thyme

1 teaspoon dill weed (fresh or dried)

Salt and pepper to taste

2 tablespoons olive oil

1 cup heavy cream (optional for creaminess)

Chopped fresh parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.

    Add the minced garlic, diced carrots, and celery to the pot. Sauté for an additional 5 minutes until the vegetables begin to soften.

      Stir in the cubed potatoes, bay leaf, dried thyme, and dill weed. Mix well so that the spices coat the vegetables.

        Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, or until the potatoes are tender.

          Remove the bay leaf, and using a potato masher or immersion blender, gently mash a few of the potatoes to thicken the soup while still leaving some chunks for texture.

            If desired, stir in the heavy cream for a richer flavor and creamier consistency. Heat through and season with salt and pepper to taste.

              Serve hot, garnished with chopped fresh parsley for a pop of color.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

                  Presentation Tips: Serve the soup in rustic bowls with a sprinkle of fresh parsley on top. Accompany with crusty rye bread on the side for a complete Polish experience!