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POLISH POTATO SOUP {KARTOFLANKA
Ingredients
8 c / 1 ½ kg of raw or cooked potatoes, cubedAbout 6 oz / 170 g of smoked pork (bacon, sausage, ham hock, or ham bone). Smoked turkey will also do.
1 ½ c of peeled and cubed carrots (3 large carrots)
1 parsnip or parsley root, peeled and cubed
¼ of a large celery root (or 1 celery stalk, sliced)
6 whole peppercorns and allspice berries (each)
2 bay leaves
8 c / 2 l of water
½ tbsp of salt
FOR ROUX:
3 tbsp of butter
¾ c of chopped onion
½ tbsp of marjoram
3 tbsp of all-purpose flour
Instructions
If using raw potatoes, peel and cube them. If using leftover baked potatoes, cube them and set aside.Place raw potatoes*, smoked meat, carrots, parsnip (or parsley root), celery, peppercorns, allspice berries, and bay leaves in a large pot. Add water and salt. Boil for about 20 minutes, or until veggies are soft.
*If using cooked potatoes, add them when the rest of the veggies are soft and heat through.
In a small sauté pan, make roux: melt butter, add chopped onion and sauté until lightly browned. Add marjoram and cook another minute. Add flour and whisk until well combined. Add a couple of cups of hot soup and whisk to combine. Transfer roux into pot and stir well until soup thickens. Serve.