Description
A comforting and hearty German Potato Soup (Kartoffelsuppe) made with fresh vegetables, herbs, and a creamy dairy-free finish. Perfect for a warming meal, this vegan-friendly recipe uses simple ingredients like potatoes, carrots, and celery, simmered in vegetable broth and blended to a smooth consistency. Optional vegan sausage slices and fresh parsley add extra flavor and garnish.
Ingredients
Main Ingredients
- 1 tbsp oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 stalks celery or 1/2 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 or canned coconut milk
- Fresh parsley to garnish
- Vegan sausage, sliced (optional)
Instructions
- Sauté Aromatics: Heat 1 tablespoon of oil in a large pot over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Then add the minced garlic, diced celery, carrots, potatoes, dried marjoram, nutmeg, salt, and pepper. Continue sautéing for an additional minute to release the flavors.
- Add Broth and Simmer: Pour in the 4 cups of vegetable broth and add the bay leaves if using. Bring the soup to a boil, then reduce the heat and let it simmer gently for approximately 20 minutes, or until all the vegetables are tender and softened.
- Blend Soup: Remove the bay leaves from the pot. Transfer about half of the soup into a separate pot or blender. Using an immersion blender or regular blender (in batches to avoid overfilling), blend this portion until smooth and creamy.
- Combine and Finish: Return the blended soup to the large pot. Stir in the ⅓ cup of dairy-free cream or canned coconut milk to add creaminess. Let the soup simmer for a few more minutes to meld flavors. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and optionally top with slices of vegan sausage. Serve warm and enjoy your comforting German Potato Soup.
Notes
- If using celery root (celeriac) instead of celery stalks, it adds a richer, earthier flavor. Peel and dice carefully.
- Dried marjoram is traditional for this soup and adds a unique herbal note but can be substituted with oregano if unavailable.
- Dairy-free cream can be any plant-based cream such as oat or soy cream, or canned coconut milk for a richer texture.
- For a non-vegan version, you could use regular cream and omit vegan sausage.
- This soup freezes well; reheat gently stirring occasionally.
