Go Back
+ servings
Ladlle over bowl with chunky vegan potato soup
Print

Vegan Potato Soup

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!)
Course Appetizer, Main Course, Side, Soup
Cuisine German
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Equipment

  • Immersion blender*

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 Facts
Vegan Potato Soup
Amount per Serving
Calories
265
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
5
%
Carbohydrates
 
43
g
14
%
Fiber
 
8
g
32
%
Sugar
 
11
g
12
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.