Vegan Potato Soup – Isn’t it funny how some recipes have a way of transporting you to another time or place? For me, this German Vegan Potato Soup is like a one-way ticket to a tiny, cozy German café on a rainy day. The kind of place where the soup bowls are bigger than your face, and every spoonful feels like a hug.
The first time I made it, it wasn’t planned at all. I had some potatoes sitting around, carrots I’d forgotten about, and a stubborn desire not to go grocery shopping. What came out of that lazy experiment was surprisingly incredible—rich, creamy, with just the right hint of warmth from the spices. It immediately became a favorite in my house. Now, every time I make it, I feel that same cozy, comforting vibe that first bowl gave me. It’s the kind of meal that makes you want to curl up with a blanket, a good book, and, obviously, a second helping.
Why You’ll Love This Vegan Potato Soup Recipe?
Why is this German Vegan Potato Soup worth making? Well:
- It’s comforting but light: The dairy-free cream makes it rich but not overwhelming. Perfect balance.
- Quick and simple: It’s ready in just 40 minutes—faster than trying to figure out takeout.
- Classic but customizable: The base is delicious, but you can make it your own with a few tweaks.
- Leftovers are amazing: Seriously, this soup somehow gets better the next day.
Ingredient Notes:
Every ingredient in this vegan potato soup has a job to do, and together they create something magical:
- Potatoes: Use starchy ones like Yukon Gold or Russets—they break down beautifully and make the soup creamy without needing extra thickeners.
- Carrots and Celery: These veggies add a touch of sweetness and balance out the richness of the potatoes.
- Onion and Garlic: The dynamic duo of flavor. They set the stage for everything else to shine.
- Vegetable Broth: I always go for low-sodium so I can control the salt. Water works if you’re in a pinch, but broth adds so much depth.
- Dried Marjoram: This little herb brings that classic German flavor. If you don’t have it, try thyme or oregano.
- Nutmeg: Just a pinch, but it’s a game-changer. It adds warmth and a subtle complexity that makes you go, “What’s that?!”
- Dairy-Free Cream: Coconut milk, cashew cream, or any non-dairy alternative makes it rich without being heavy.
- Vegan Sausage: Totally optional, but if you want to make the soup heartier, it’s a fantastic addition.
How To Make German Vegan Potato Soup?
- Step 1. Sauté the Vegetables: Start by heating a tablespoon of oil in a big pot over medium heat. Toss in your diced onion and let it cook for a few minutes until it’s soft and fragrant. Then add the garlic, carrots, celery, potatoes, and a sprinkle of salt and pepper. Stir it all together, letting the flavors mingle for a minute or two. It’s like giving your soup a warm-up act.
- Step 2. Add the Broth and Simmer: Pour in the vegetable broth, and if you’re feeling fancy, toss in a couple of bay leaves. Crank up the heat to bring everything to a boil, then lower it to a gentle simmer. Cover the pot partially and let it cook for about 20 minutes, or until the potatoes and veggies are tender.
- Step 3. Blend It Up: Here’s where the magic happens. Take out about half the soup and blend it. If you’ve got an immersion blender, lucky you—just blend right in the pot. No immersion blender? No problem. Use a regular blender, but work in batches, and don’t overfill it (because hot soup explosions are not fun). Then pour the blended soup back into the pot.
- Step 4. Add the Creamy Goodness: Stir in your dairy-free cream and let the soup simmer for another few minutes. Taste it. Does it need more salt? A pinch of nutmeg? Maybe a little extra pepper? Adjust to your liking—it’s your soup, after all.
- Step 5. Serve and Enjoy: Ladle the soup into bowls, sprinkle on some fresh parsley, and, if you’re in the mood, top with slices of vegan sausage. Pair it with some crusty bread, and you’re golden.
Storage Options
This potato vegan soup is a meal prepper’s dream. Here’s how to keep it fresh:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
- Freeze: Cool the soup completely, then transfer it to a freezer-safe container. It’ll last up to 3 months. Thaw overnight in the fridge and reheat gently.
If you’re thinking about making a bigger batch of this vegan potato soup or saving some for later, freezing is a great option! Check out this post on how to freeze soup properly – it’ll walk you through the best methods to keep the flavors fresh and the texture just right. Perfect for those busy days when you need a quick, cozy meal!
Variations and Substitutions
Want to make this soup your own? Here are a few ideas:
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- Extra Protein: Add vegan sausage, smoked tofu, or even a handful of chickpeas for a boost.
- Herb Swaps: No marjoram? Thyme, oregano, or even rosemary will do the trick.
- Spice It Up: Add a pinch of red pepper flakes or cayenne for some heat.
- Full Creamy: Blend the entire soup for a super velvety texture—it’s almost like a bisque.
What to Serve with Vegan German Potato Soup?
This vegan potato soup is great on its own, but pairing it with the right sides makes it even better:
- Crusty Bread: Perfect for dipping—bonus points if it’s warm.
- Green Salad: A light, tangy salad balances the richness of the soup beautifully.
- Pickled Veggies: Add a little zing with sauerkraut or pickled beets on the side.
- Cheese Plate: If you’re not vegan, a little cheese on the side pairs wonderfully.
Frequently Asked Questions:
Can I use regular cream instead of dairy-free?
Of course! Heavy cream or half-and-half works just fine if you’re not vegan or dairy-free.
Can I make this vegan potato soup ahead of time?
Absolutely. It tastes even better the next day as the flavors meld together.
How do I blend the potato soup without making a mess?
If you’re using a blender, blend in batches, and don’t fill it to the top. Immersion blenders are the easiest if you have one.
And there you have it—your cozy, comforting German Potato Soup. It’s perfect for those days when you need something warm and satisfying but don’t feel like spending hours in the kitchen. I’d love to hear how yours turns out! Do you add sausage? Keep it simple? Let me know in the comments or tag me in your photos!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Vegan Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 celery stalks or (½ small celery root) diced
- 2 medium carrots diced
- 2 pounds potatoes peeled and chopped
- ½ teaspoon dried marjoram
- 1 pinch ground nutmeg
- Salt and pepper to taste
- 4 cups low-sodium vegetable broth or (water)
- 2 bay leaves optional
- ⅓ cup dairy-free cream or (canned coconut milk)
- Fresh parsley chopped, for garnish
- Vegan sausage sliced (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3 minutes, or until softened and translucent. Stir in the garlic, celery, carrots, potatoes, marjoram, nutmeg, salt, and pepper. Cook for 1 additional minute to blend the flavors.
- Pour the vegetable broth into the pot, ensuring the vegetables are fully submerged. Add the bay leaves if desired. Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and partially cover the pot with a lid. Allow the soup to simmer for approximately 20 minutes, or until the potatoes and vegetables are tender.
- Carefully transfer about half of the soup to a separate pot. Use an immersion blender to puree the transferred portion until smooth. Alternatively, blend in batches using a traditional blender, being cautious not to overfill it.
- Return the blended portion of the soup to the main pot and stir to combine. Add the dairy-free cream or coconut milk and mix thoroughly. Simmer for an additional 2–3 minutes to allow the flavors to meld. Adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into serving bowls. Garnish with fresh parsley and, if using, slices of vegan sausage. Serve warm.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
