This homemade German potato soup (Kartoffelsuppe) is a warm, creamy, and simple vegan stew. Combining potatoes with carrots, celery, onion, and a selection of additional herbs, spices, and dairy-free cream leads to a more-ish comforting dish perfect for the colder months. Plus, this recipe is gluten-free, dairy-free, and will have everyone returning to for seconds (and thirds!).
Creamy Vegan Potato Soup
Is anyone else as obsessed with hearty vegan soup recipes as I am? I honestly believe that soups are so underrated; all these ‘fancy’ cooking shows seem to almost make fun of ‘simple,’ ‘boring’ soup, but personally, I can spoon my way through a big bowl of soup and then go back for more. This chunky potato soup is no different.
German potato soup – called Kartoffelsuppe in German- is super popular in Germany and is another one of those traditional dishes that ‘everyone’s Oma knows and cooks with love’. The ingredients are humble and low-cost (and probably many are already in your pantry/fridge), the soup is quick to prepare, yet it is so satisfyingly creamy and flavorful that you’d never be able to call it ‘boring.’
As is always the case, there are several ways to adapt this recipe to your liking and what you have available, too. Depending on what texture you prefer, you can prepare this as chunky potato stew consistency, super smooth and creamy, or even a half-and-half smooth and chunky potato soup (how I like it). Want to add some spice? No problem. Want an even healthier version? I have got tips for that too!
This recipe works well as a small appetizer, quick and healthy lunch, or hearty evening meal topped with sliced meat-free sausages- change the portion size.
Luckily, as this recipe is also a great meal-prep option, it gives you a chance to change it up during the week, so you’ll never get bored. Just because this is an easy soup recipe, doesn’t mean it’s not delightfully delicious!
Humble, Low-Cost Ingredients
Not only is this soup simple to make, but it’s made up largely of low-cost veggies and pantry staples, with several ingredient subs and additions you could make.
The base of this vegetarian potato soup can be made with a very popular traditional German ‘soup medley’ of vegetables called “Suppengrün” (Soup Greens), which consists of carrot, leek, parsley, and celeriac. These vegetables combined make up a delicious base to a vast array of German dishes. So much so that you can even buy pre-made ‘bundles’ of the veggies in many supermarkets/stores (and often cheaper than purchasing each individually).
Within this vegan potato soup recipe, I’ve made two tweaks; I’ve left the note that you can use celery rather than celeriac, as I’m aware that it’s easier to get a hold for many/ more familiar to many. If you can get your hands on some celeriac though, then definitely go for it. While the flavor is like celery, it is also root-like and potatoey in ways, with a slightly nutty flavor too – which works wonderfully when combined with potatoes.
In fact, if you’re not used to cooking with celeriac, you may be surprised to learn that it can be prepared in many of the same ways as potato; mashed, roasted, cubed.
The other tweak I made was to leave leek as optional – I know, I know, this goes against the whole point of the traditional Suppengrün. Honestly, though, I’ve tried this recipe multiple times with and without and find it delicious both ways – plus you have one less ingredient to deal with! So, I’ll leave the choice up to you.
You can read the rest of my ingredient notes and subs in the recipe notes section below.
The Step-By-Step Instructions
For the full ingredients list, ingredient measurements, and nutritional information, then please read the recipe card below.
Step 1. Heat oil in a large pot over medium heat and add the onion. Sauté for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Sauté for a further one minute.
Step 2. Pour in the vegetable broth + bay leaves and bring the soup to a boil.
Step 3. Let the soup simmer for about 20 minutes or until the vegetables are softened. Then remove the bay leaves (if used).
Step 4. For my preferred texture, pour about half of the soup into a different pot then blend one half with an immersion blender/blender until smooth.
If using a blender then make sure to work in batches and not overfill the blender. You could also blend the entire soup.
Step 5. Pour the blended soup back into the large pot, add the dairy-free cream (or canned coconut milk) and stir to combine. Allow it to simmer for a few more minutes, taste it, and adjust seasonings if necessary. Add more salt/pepper to taste and red pepper flakes for heat.
Serve in bowls, garnish with fresh parsley, and enjoy!
How To Serve
If this vegan potato soup is on the table, then there is always some sort of bread to go along with it. I mean, is there anything better than a spoonful of warm soup, fresh bread, and maybe also some melty vegan butter?
For this soup, Gluten-Free Bread, Bread Rolls, or even Cornbread would work well!
In terms of ‘toppings,’ German potato soup is often served along with bacon or sausages, so feel free to use some vegan bacon or try out my homemade Vegan Sausage Recipe. You could also add chives, green onions, or even some lightly toasted slithered almonds.
For a slightly cheesy flavor, then sprinkle over some Vegan Parmesan Cheese mix (nooch-based, of course!)
How To Store
Any leftovers can be stored in an airtight container for 3-4 days. It is also freezer-friendly for up to 3 months.
To thaw simply leave in the fridge overnight and then reheat in the microwave or on the stovetop.
Recipe Notes
- The Cream: You can use any dairy-free cream (soy cream, oat cream, cashew cream, or canned coconut milk). Use plant-based milk for a low-fat version.
- Celery: In Germany, it’s traditional to use celeriac (celery root) and is definitely recommended if you can. However, if you can’t find it, you can use celery stalks (ribs).
- Marjoram: This is an ingredient I wouldn’t recommend omitting as it really adds a wonderful flavor to this soup. If you don’t have it though, you can add a little thyme and/or rosemary instead.
- The Potatoes: I like to use all-purpose potatoes like Yukon Golds. Floury potatoes (ones you’d use for mash) also work well.
Variations
- Feel free to add leek to the soup base, for a traditional German potato soup.
- Add some broccoli, peas, green asparagus, spinach, kale, or other greens for a creamy, hearty green potato soup.
- To adjust how thick/ thin the soup is, simply adjust the amount of broth added.
- This recipe should be Instant Pot friendly, though I haven’t tried it. Sauté the veg for a few minutes then add the remainder of the ingredients and cook for 4 minutes on high pressure before blending.
- For a cheesier soup, you can add a little vegan cream cheese in with the cream or even top the soup with a little cheese or vegan Parmesan cheese alternative.
- Feel free to experiment with the herbs/spices. Cumin may be a good addition or a little cayenne for heat.
- Blend the soup according to your preferred texture. Blend just a small portion for a delicious potato stew, blend half for a creamy, chunky mix, or blend it all for a smooth and creamy version (you will need to add more broth then).
Other Healthy Vegan Soup Recipes:
- Vegan Tortilla Soup
- Mexican Pinto Bean Soup
- Easy Tomato Pasta Soup
- Vegan Broccoli Cheese Soup
- Easy Veggie Stew With Peas
- Vegan Carrot Ginger Soup
- Vegan Corn Chowder
If you give this German Potato soup recipe a try, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
Vegan Potato Soup
Ingredients
- 1 tbsp oil
- 1 onion diced
- 3 garlic cloves minced
- 2 stalks celery or 1/2 small celery root, diced (see notes)
- 2 medium carrots diced
- 2 pounds (900 g) potatoes chopped
- 1/2 tsp dried marjoram (see notes)
- 1 Pinch of nutmeg
- Salt and pepper to taste
- 4 cups (1000 ml) vegetable broth or water
- 2 whole bay leaves (optional)
- 1/3 cup (80 g) dairy-free cream (see notes)
- Fresh parsley to garnish
- Vegan sausage sliced (optional)
Instructions
- You can watch the video in the post for easy visual instructions.Heat oil in a large pot over medium heat and add the onion. Sauté for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Sauté for a further one minute.
- Pour in the vegetable broth + bay leaves (if using) and bring the soup to a boil.
- Let the soup simmer for about 20 minutes or until the vegetables are softened.
- Pour about half of the soup into a different pot. Take out the bay leaves (if used).
- Blend this part using an immersion blender until smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
- Pour the blended soup back into the large pot, add the dairy-free cream or canned coconut milk and stir to combine. Let simmer for a few more minutes, taste it, and adjust seasonings. Add more salt/pepper to taste and red pepper flakes for heat.
- Serve in bowls, garnish with fresh parsley, and top with slices of vegan sausage (optional). Enjoy!
Notes
Video Of The Recipe
- Celery: In Germany, it's traditional to use celeriac (celery root). However, if you can't find it, you can use celery stalks (ribs).
- Marjoram: I really recommend adding it as it adds a wonderful flavor to this soup. If you don't have it, you can add a little thyme and/or rosemary instead.
- Cream: You can use any dairy-free cream (soy cream, oat cream, cashew cream, or canned coconut milk). Use plant-based milk for a low-fat version.
- You can add other veggies such as leek, broccoli, asparagus, etc.
- I recommend using all-purpose potatoes like Yukon Gold.
- If you want to have a creamy soup, then blend all of it until completely smooth (you'll need to add more broth).
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Isabel
Delicious everytime
Ela
Glad you like it, Isabel! 🙂
Yolanda
Made this last night for me and my girlfriend and it was super easy and delicious!! It’s been cold here in WA state and we were craving something warm and hearty and this did the trick. Will be in our rotation from now on! Also, didn’t have marjoram so used herbs de Provence and a pinch of white pepper, along with the other spices mentioned. Thank you for this awesome recipe!
Ela
That’s fantastic, Yolanda. I am so glad you both enjoyed it. 🙂
Judy
I made this tonight after getting back from a long weekend trip. I had some vegetables that needed to be used so I added them to this soup. I added leeks, a parsnip, and a turnip. I also used tarragon along with the nutmeg and bay leaves. It was amazing. Oh I also last minute added some sautéed mushrooms and kale leftover from yesterday. I know I added a lot of different flavors but it was really yummy.
Ela
Happy to hear it turned out yummy! Thanks for your great feedback, Judy. 🙂
Heidi
This soup is amazing! I lived in Germany for a few years and this reminded me of me time there. This was a perfect fall meal. I will definitely be making it again. Thank you for sharing this recipe!
Ela
That is awesome, Heidi! I am so glad it reminded you of your time in Germany. Happy you like the soup. 🙂
Michele
Just made this and it taste great! I used celeriac and leeks. The only other adjustment I made is I used about a cup and a half of almond milk instead of the cream. Definitely saved this recipe and will make it again.
Ela
That’s wonderful, Michele! Thanks for your awesome feedback. 🙂
Jennifer
I love this soup. I just wish it were easier to find celeriac root in the US. I’ve tried it using just celery and it wasn’t the same. The celeriac makes it German. This is the only potato soup I crave
Ela
Hi Jennifer, I am so glad you like it. And yes, I totally understand what you mean. 🙂
Susan Jensen
I’ve made it twice in the last week. Hubby LOVES it. Didn’t make it vegan, sorry. So used chicken broth and some Herbes de Provence instead of marjoram (didn’t have that). Also used sour cream at the end and the juice of a lemon. It was superb! thanks so much!!
This will be my new dish to take to friends who are unable to cook, or ill. It’s just perfect and really easy!
Ela
Hi Susan, I am glad you liked it! 🙂
Colleen
This soup is absolutely legendary. I just made it tonight… so tasty.
Ela
I am so glad you love it, Colleen! 🙂
Alicia
If you are doing the double recipe and want to add leeks, how much would you suggest? And do you do that in place of the onions?
Ela
Hi Alicia, you could add 1-2 stalks of leek, either in addition or in place of the onion. 🙂
Tia
This was so delicious. I love the simple ingredients. I blended half and it was a perfect consistency. My whole family loved it.
Ela
Hi Tia, I am so glad your whole family loved it. Thanks for your feedback. 🙂
Katie
Seriously so good! One of the best soup recipes I’ve ever made, and so simple. I used thyme instead of marjoram and added about a cup of green peas toward the end to “bulk” it up a little. I also added a 1/4 teaspoon of red pepper flakes for a little kick. I’ve made it twice this week. I’m so happy I found this recipe for the upcoming fall and winter!
Ela
That makes me very happy, Katie. Thanks for your great feedback. 🙂
jessica black
So good! I added a head of cauliflower & it was good! It did make a ton because of that though, so I gave some to my neighbors – they didn’t complain!
Ela
That’s awesome, Jessica, happy you liked it. Thanks for your feedback. 🙂
Cheryl
I added some extra broth, a can of white beans and a couple dashes of cayenne. It was delicious!
Thought about adding a zucchini too. Next time!
Ela
Sounds great, Cheryl! Happy you liked it. 🙂
Emily
I made this for a big crowd yesterday and got SO many compliments and people asking for the recipe! They all commented on how creamy it was for a vegan recipe. Will make again!
Ela
That’s awesome! Happy you all loved it. 🙂
Ari
Delicious! My new favorite potato soup. I had a “go-to” favorite potato soup before I became vegan and was thinking it would be impossible to fill that void, but this recipe hits all the marks. It’s filling, flavorful, simple to make, and so versatile. Thank you for sharing this wonderful recipe.
Ela
Aww, that makes me so happy, Ari. 🙂
Baye
Even my husband, who doesn’t usually eat potatoes, loved this soup. Two recipes from you two days in a row that have been big hits with everyone. Thanks!
Ela
Sounds amazing, Baye! Happy your husband loved it too. 🙂
Brittany
Made this for the first time tonight. I’ve tried so many different versions of potato soup but this is by far my most favorite. It was a hit and unfortunately I had no leftovers like I planned. Happy to add this to my soups that I make. So much flavor!
Ela
Thanks for your great feedback, Brittany! 🙂
Angela
This was delicious, thank you!! Will definitely be making it again.
Ela
Hi Angela, I am glad you liked the soup. 🙂
Dean
Great soup & super easy to make! I added some paprika just for a little extra spice and my girlfriend friend loved it!
Ela
Hi Dean, I am glad you both liked it! 🙂
Amanda
This soup is simple and delicious. The addition of marjoram makes it rather perfect.. I may have licked my bowl clean. This will be my new go-to potato soup recipe. As a vegetarian living in Germany, I really appreciate having a resource for plant-based versions of traditional German cuisine. Thank you!
Ela
Aww, that makes me so happy, Amanda! Thanks for your great feedback. 🙂
Holly Crowley
This soup is so simple and yummy!
Ela
So glad you like it, Holly! 🙂