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Kartoflanka, a traditional Polish potato soup, embodies the essence of comfort food with its rich flavors and creamy texture. This humble dish has deep roots in Eastern European cuisine, where potatoes are a staple ingredient, cherished for their versatility and heartiness. The word "kartoflanka" derives from "kartofel," the Polish word for potato, emphasizing the dish's primary component. Over the years, Kartoflanka has evolved, with various regional adaptations, but its core remains the same: a warm, nourishing bowl perfect for any occasion.

Classic Polish Potato Soup (Kartoflanka)

Discover the comforting embrace of this Creamy Kartoflanka Delight recipe, a modern take on the traditional Polish potato soup. With its rich flavors and velvety texture, this hearty dish is perfect for any meal, accommodating various dietary preferences with simple substitutions. Dive into a world of creamy goodness that warms your soul and satisfies your taste buds. Click through to explore this delightful recipe and make it your own today!
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Ingredients
  

4 large potatoes, peeled and diced

1 medium onion, finely chopped

2 carrots, grated

1 celery stalk, finely chopped

4 cups vegetable broth

1 cup unsweetened almond milk (or any milk of choice)

3 tablespoons butter

1 teaspoon dried dill

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Toss in the grated carrots and chopped celery, stirring occasionally, and cook for another 3-4 minutes until softened.

      Add the diced potatoes to the pot and stir well to combine.

        Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes or until the potatoes are tender.

          Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier consistency, blend only half of the soup.

            Stir in the almond milk and dried dill, then heat the soup through for another 5 minutes. Season with salt and pepper to taste.

              Serve hot, garnished with fresh chopped parsley.

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

                  - Presentation Tips: Serve the soup in shallow bowls and drizzle a little extra almond milk or a swirl of olive oil on top for a visually appealing finish. Add a sprig of parsley for color. Enjoy with crusty bread on the side!