Vegan Potato Soup
Hola! If you’ve ever wondered what happens when a Florida girl falls in love with the bold, soul-warming flavors of German-inspired comfort food, let me tell you about this vegan potato soup. Growing up in Orlando, I learned from my abuela that soup is more than a meal, it’s a hug in a bowl. This German potato soup, known as Kartoffelsuppe, takes me back to those cozy kitchen memories, but with a plant-based twist. With creamy potatoes, carrots, celery, and spices, it’s hearty, flavorful, and the perfect soup to make on chilly evenings. Keywords like German potato soup, vegan soup recipes, and easy soup recipes all describe this bowl of comfort.
Quick Recipe Overview
| Prep time | 15 minutes |
|---|---|
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | German-inspired, Vegan |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Creamy and hearty: Thanks to blended potatoes and dairy-free cream, every spoonful feels velvety while still keeping a chunky texture from veggies.
- Nutritious and filling: Packed with fiber-rich potatoes, carrots, and celery, this soup satisfies hunger without being heavy.
- Easy to make: With simple steps and common ingredients, this soup is beginner-friendly and ready in under an hour.
- Vegan and gluten-free: Perfect for sharing with friends and family who have dietary preferences.
- Versatile and customizable: Add vegan sausage, swap veggies, or blend fully for a creamier version.
Cozy Vegan German Potato Soup
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Cozy, creamy, and completely plant-based, this Vegan German Potato Soup is loaded with hearty veggies and warm spices—perfect for chilly evenings or whenever you need a hug in a bowl.
Ingredients
- 1 tbsp oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 stalks celery or ½ small celery root, diced
- 2 medium carrots, diced
- 2 pounds (900 g) potatoes, chopped
- ½ tsp dried marjoram
- 1 pinch of nutmeg
- Salt and pepper, to taste
- 4 cups (1000 ml) vegetable broth or water
- 2 whole bay leaves (optional)
- ⅓ cup (80 g) dairy-free cream
- Fresh parsley, to garnish
- Vegan sausage, sliced (optional)
Instructions
1. Heat oil in a large pot over medium heat. Add the onion and sauté for 3 minutes until softened.
2. Stir in the garlic, celery, carrots, potatoes, and all spices. Cook for 1 more minute to release the aromas.
3. Pour in the vegetable broth and add bay leaves if using. Bring to a gentle boil.
4. Reduce heat and simmer for about 20 minutes until the vegetables are fork-tender.
5. Remove half of the soup and blend with an immersion blender until smooth (or use a blender, working in small batches).
6. Return the blended soup to the pot. Stir in dairy-free cream, then simmer for 3 to 5 minutes. Adjust seasoning with salt, pepper, and optional red pepper flakes.
7. Serve hot in bowls, garnish with fresh parsley, and top with vegan sausage slices if desired.
Notes
Cut vegetables evenly so they cook at the same rate.
Use Yukon Gold potatoes for the creamiest texture.
Add red pepper flakes for a subtle spicy kick.
This soup stores well for up to 4 days in the fridge and 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German-inspired, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 265
- Sugar: 11 g
- Fat: 6 g
- Carbohydrates: 43 g
- Fiber: 8 g
- Protein: 5 g
- Cholesterol: 0 mg
Ingredients
- 1 tbsp oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 stalks celery or ½ small celery root, diced
- 2 medium carrots, diced
- 2 pounds (900 g) potatoes, chopped
- ½ tsp dried marjoram
- 1 pinch of nutmeg
- Salt and pepper, to taste
- 4 cups (1000 ml) vegetable broth or water
- 2 whole bay leaves (optional)
- ⅓ cup (80 g) dairy-free cream
- Fresh parsley, to garnish
- Vegan sausage, sliced (optional)
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Potatoes | Use Yukon Gold or all-purpose potatoes for the perfect creamy texture. |
| Celery | Traditional recipes use celeriac (celery root), but regular celery stalks work well too. |
| Dairy-free cream | Oat, soy, or cashew cream add richness, while coconut milk adds a light sweetness. |
| Marjoram | A classic German flavor, but thyme or rosemary make good substitutes. |
| Vegetable broth | Use a rich homemade broth for the deepest flavor, but water with seasoning works in a pinch. |
| Vegan sausage | Optional but adds protein and a savory, smoky kick. |
Step-by-Step Instructions
- Heat oil in a large pot over medium heat. Add the onion and sauté for 3 minutes until softened.
- Stir in the garlic, celery, carrots, potatoes, and all spices. Cook for 1 more minute to release the aromas.
- Pour in the vegetable broth and add bay leaves if using. Bring to a gentle boil.
- Reduce heat and simmer for about 20 minutes until the vegetables are fork-tender.
- Remove half of the soup and blend with an immersion blender until smooth (or use a blender, working in small batches).
- Return the blended soup to the pot. Stir in dairy-free cream, then simmer for 3 to 5 minutes. Adjust seasoning with salt, pepper, and optional red pepper flakes.
- Serve hot in bowls, garnish with fresh parsley, and top with vegan sausage slices if desired. Enjoy your comforting German potato soup!
Helpful Tips
- Cut vegetables evenly so they cook at the same rate.
- Taste as you go, adjusting seasonings toward the end for best results.
- Blend more or less depending on how creamy you like your soup.
- Add red pepper flakes for a subtle spicy kick.
Expert Tips for the Best Results
- Use starchy potatoes for a creamier soup that blends smoothly.
- Cook low and slow once simmering so flavors meld together.
- For extra richness, stir in a spoonful of nutritional yeast.
- Garnish with fresh parsley or chives for brightness and color.
Recipe Variations
- Fully Creamy Soup: Blend all of it until silky smooth, adding more broth if needed.
- Chunky Veggie Soup: Leave half unblended for a rustic, stew-like consistency.
- Spicy Kick: Add smoked paprika and chili flakes for a German-meets-Mexican twist.
- Protein-Packed: Stir in white beans or lentils for extra plant-based protein.
Make Ahead & Freezer Tips
This soup tastes even better the next day as flavors deepen overnight. Store in the fridge for up to 4 days. To freeze, let the soup cool completely, then portion into airtight containers for up to 3 months. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Serving Suggestions
Serve this vegan potato soup with warm crusty bread or a slice of rustic sourdough. A sprinkle of smoked paprika or fresh parsley makes it visually inviting. For extra heartiness, top with sliced vegan sausage or roasted chickpeas.
Pairing Ideas
Pair with a crisp green salad for a light contrast. For drinks, try a dry German Riesling or a cozy mug of hot apple cider. A side of roasted Brussels sprouts or sauerkraut complements the hearty flavors.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally. In the microwave, heat in short bursts, stirring between each to avoid uneven heating.
Frequently Asked Questions (FAQs)
1. Can I make this soup oil-free?
Yes, sauté vegetables in a splash of broth instead of oil for a lighter version.
2. What’s the best potato variety for this recipe?
Yukon Gold or all-purpose potatoes provide the best creamy texture. Russets work but may break down more.
3. Can I make this soup in a slow cooker?
Yes, cook on low for 6–7 hours or high for 3–4 hours. Blend partially at the end before serving.
4. Is it possible to make this soup nut-free?
Absolutely, just use oat cream or coconut milk instead of cashew cream.
5. How do I thicken the soup if it’s too thin?
Simmer uncovered for a few more minutes or blend additional soup until creamy.
6. Can I add other vegetables?
Yes, leeks, broccoli, asparagus, or even peas are great additions for variety.
7. What makes this soup authentically German?
The use of marjoram, celeriac, and hearty potatoes is traditional in German Kartoffelsuppe, making it warm, rustic, and comforting.
Nutrition Info
| Serving size | 1 bowl |
|---|---|
| Calories | 265 |
| Protein | 5 g |
| Carbohydrates | 43 g |
| Fat | 6 g |
| Fiber | 8 g |
| Sugar | 11 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This vegan German potato soup is the definition of comfort food, creamy, hearty, and perfect for chilly nights. Whether you make it chunky or smooth, it’s guaranteed to bring warmth and happiness to your table. Gather your ingredients and whip up a pot tonight, your family will love it!
