Vegan German Potato Soup (Kartoffelsuppe) Recipe

If you’re on the hunt for a soul-warming, hearty dish that’s both comforting and bursting with flavor, you absolutely need to try this Vegan German Potato Soup (Kartoffelsuppe) Recipe. It’s a classic German favorite made completely plant-based, combining tender potatoes, vibrant carrots, celery, and aromatic herbs, all simmered in a rich vegetable broth and finished with creamy dairy-free goodness. Whether you’re craving a cozy dinner or a satisfying starter, this soup delivers an incredible depth of flavor and a creamy texture that will have you coming back for more. Plus, it’s naturally gluten-free and perfect for anyone embracing a vegan lifestyle.

Ingredients You’ll Need

This Vegan German Potato Soup (Kartoffelsuppe) Recipe is a perfect example of how simple, wholesome ingredients can come together to create something truly special. Each component plays its part, from the earthy potatoes to the aromatic marjoram, building layers of authentic flavor and texture that make this soup so memorable.

• 1 tbsp oil: Use a neutral oil like sunflower or canola to gently sauté the veggies without overpowering their flavors.
• 1 onion, diced: Adds sweetness and depth, forming the flavorful base of the soup.
• 3 garlic cloves, minced: Provides a gentle pungent kick that elevates the broth.
• 2 stalks celery or ½ small celery root, diced: Adds a refreshing crunch and subtle herbal notes; celery root is traditional in Germany.
• 2 medium carrots, diced: Bring sweetness and vibrant color to the mix.
• 2 pounds (900 g) potatoes, chopped: The star of the dish, Yukon Gold or similar all-purpose potatoes provide creaminess and body.
• ½ tsp dried marjoram: A must-have herb in this recipe, it imparts a warm, slightly sweet, and herbal complexity.
• Pinch of nutmeg: Adds a subtle warmth that brings all the flavors together beautifully.
• Salt and pepper to taste: Essential for balancing and enhancing the overall flavors.
• 4 cups (1000 ml) vegetable broth or water: Creates the comforting, flavorful liquid that carries the soup.
• 2 whole bay leaves (optional): Infuse the broth with an earthy aroma.
• ⅓ cup (80 g) dairy-free cream: Any plant-based cream like soy, oat, or coconut cream works to create a luscious, velvety finish.
• Fresh parsley to garnish: Adds a bright, fresh contrast to the creamy soup.
• Vegan sausage, sliced (optional): For an extra bit of savory substance and texture.

How to Make Vegan German Potato Soup (Kartoffelsuppe) Recipe

Step 1: Sauté the Aromatics and Vegetables

Start by heating your oil in a large pot over medium heat. Add the diced onion and let it sweat gently for about 3 minutes until translucent and sweet. Toss in the garlic, diced celery (or celery root), carrots, and potatoes, along with the marjoram, nutmeg, salt, and pepper. Sauté everything together for another minute to wake up the spices and soften the raw edges of the vegetables.

Step 2: Add Broth and Simmer

Pour in the vegetable broth and add the bay leaves if you’re using them. Crank up the heat to bring the soup to a boil, then reduce it to a gentle simmer. Let it cook uncovered for about 20 minutes or until the potatoes and other veggies are nice and tender—the smell at this point will already have your kitchen feeling incredibly inviting.

Step 3: Blend Half the Soup

Carefully ladle about half of the soup into a separate pot or bowl. Remove the bay leaves, then use an immersion blender to puree this portion until smooth and creamy. If you don’t have an immersion blender, a regular blender works just as well—just blend in batches to avoid spills. This step is the secret to that luscious texture which makes this Vegan German Potato Soup (Kartoffelsuppe) Recipe so irresistible.

Step 4: Combine and Finish with Cream

Pour the blended soup back into the large pot with the remaining chunky soup. Stir in the dairy-free cream for that silky, rich finish. Give the soup a few more minutes on low heat to marry the flavors. Now’s the time to do a taste test and adjust seasoning with more salt, pepper, or a dash of red pepper flakes if you want a spicy edge.

How to Serve Vegan German Potato Soup (Kartoffelsuppe) Recipe

Garnishes

The soup tastes amazing on its own, but a sprinkle of fresh parsley right before serving adds a pop of vibrant green and a fresh herbaceous note. If you’re feeling indulgent, sliced vegan sausage on top is a traditional and delicious way to transform this soup into a hearty main course that’s sure to satisfy any appetite.

Side Dishes

Pair this Vegan German Potato Soup (Kartoffelsuppe) Recipe with crusty whole grain bread or a rustic rye for dipping. A crisp green salad dressed with a tangy vinaigrette can lighten and balance the creaminess, making for a well-rounded, memorable meal.

Creative Ways to Present

Serve the soup in rustic stoneware bowls for that charming German countryside feel. For a special occasion, drizzle a little extra herb oil or swirl in a colorful beetroot cream on top for a stunning presentation. You could even serve it in small mugs as a cozy starter at a dinner party—guaranteed to wow your guests!

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain its fresh flavors and creamy texture. Re-stir before reheating, as the ingredients may settle.

Freezing

You can freeze Vegan German Potato Soup (Kartoffelsuppe) Recipe easily. Cool the soup completely, then transfer it to freezer-safe containers or bags. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating gently.

Reheating

For best results, reheat the soup slowly on the stovetop over low heat, stirring occasionally. If the soup is too thick, add a splash of vegetable broth or water to reach your desired consistency. Avoid high heat to preserve the creamy texture and delicate flavors.

FAQs

Can I use regular cream instead of dairy-free cream?

Absolutely! While this Vegan German Potato Soup (Kartoffelsuppe) Recipe is designed to be dairy-free, you can substitute with regular cream if you prefer a non-vegan version. It will still taste fantastic but won’t be suitable for vegan diets.

What if I don’t have marjoram? Can I substitute it?

If marjoram isn’t available, you can replace it with a blend of thyme and rosemary. These herbs deliver a similar woody, aromatic flavor that complements the soup wonderfully.

Is it possible to add other vegetables?

Yes! Feel free to toss in other vegetables like leeks, asparagus, or broccoli to make the soup even more nutritious and colorful. Just adjust the cooking time so everything becomes tender.

Can I make this soup spicy?

Definitely! Adding red pepper flakes during the final seasoning stage or a dash of smoked paprika can give this Vegan German Potato Soup (Kartoffelsuppe) Recipe an exciting kick without overpowering its classic profile.

What kind of potatoes work best?

Yukon Gold or other all-purpose potatoes are ideal as they hold their shape well and provide a naturally creamy texture when cooked. Avoid waxy or overly starchy potatoes to keep the perfect consistency.

Final Thoughts

There’s nothing quite like a bowl of this Vegan German Potato Soup (Kartoffelsuppe) Recipe to make you feel cozy and cared for. It’s simple, wholesome, and packed with comforting flavors that bring a taste of Germany right to your kitchen. Whether you’re new to vegan cooking or a longtime fan, this soup is a must-try that promises to warm your heart and delight your taste buds. So grab those potatoes and start your soup adventure today—you won’t regret it!

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