Name: Incredible Vegan German Potato Soup Recipe Under 1 Hour
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: German
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; Fresh parsley to garnish; Vegan sausage, sliced (optional)

Vegan German Potato Soup Recipe (Kartoffelsuppe)

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There’s just something about a warm bowl of soup, isn’t there? It’s like a hug from the inside out! And let me tell you, this Vegan German Potato Soup Recipe (Kartoffelsuppe) is total comfort food. Seriously, it’s hearty, it’s flavorful, and it’s perfect for those chilly evenings when you just want to curl up on the couch.

I’ve been making this Kartoffelsuppe recipe for years, tweaking it here and there until it’s just *right*. It’s one of my favorite go-to recipes when I need something easy and satisfying. Plus, it’s completely vegan, so everyone can enjoy it! Trust me, even the meat-eaters in your life will be asking for seconds. This recipe is a game changer!

Why You’ll Love This Vegan German Potato Soup Recipe (Kartoffelsuppe)

Quick and Easy

Seriously, this soup comes together in under an hour! Perfect for busy weeknights when you don’t have a ton of time to cook.

Packed with Flavor

The blend of marjoram, nutmeg, and those simple veggies? Wow! It creates a flavor explosion that’ll have you saying “Ooh, what’s *in* this?”

Comforting and Hearty

This Vegan German Potato Soup is like a warm blanket for your belly. It’s thick, creamy, and oh-so-satisfying – the perfect antidote to a cold day.

Naturally Vegan

Yep, no weird substitutes needed! This recipe is naturally plant-based and delicious. Even my non-vegan friends adore it!

Budget-Friendly

Potatoes, carrots, and onions? We’re talking super affordable ingredients here. You can feed the whole family without breaking the bank!

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Ingredients for Your Vegan German Potato Soup Recipe (Kartoffelsuppe)

Alright, let’s gather our goodies! You’ll need: 1 tbsp of your favorite cooking oil, 1 onion (diced, of course!), 3 cloves of garlic (minced – I like to use a garlic press!), and then 2 stalks of celery (diced) or, if you’re feeling fancy, ½ a small celery root. Don’t forget 2 medium carrots (diced!), and the star of the show: 2 pounds (about 900g) of potatoes, chopped into bite-sized pieces.

For spices, we’re using ½ tsp of dried marjoram, a teensy pinch of nutmeg, and salt and pepper to your liking. Then you’ll need 4 cups (1000ml) of vegetable broth or water, 2 whole bay leaves (these are optional, but I think they add a nice touch!), and ⅓ cup (about 80g) of dairy-free cream. And finally, some fresh parsley to garnish and vegan sausage (sliced) if you want! Easy peasy!

How to Make Vegan German Potato Soup Recipe (Kartoffelsuppe): Step-by-Step Instructions

Preparing the Vegetables

Okay, first things first! Grab your largest pot and heat up that tablespoon of oil over medium heat. Once it’s shimmering, toss in your diced onion. Sauté it for about 3 minutes, until it starts to soften and become translucent. Then, add your minced garlic, diced celery (or celery root!), diced carrots, chopped potatoes, and all those yummy spices—the marjoram, nutmeg, salt, and pepper. Give everything a good stir and sauté for another minute. This helps wake up all those flavors!

Simmering the Soup

Now, pour in your vegetable broth (or water!) and add those bay leaves if you’re using them. Crank up the heat and bring the soup to a boil. Once it’s boiling, reduce the heat back down to a simmer. Cover the pot and let it simmer for about 20 minutes, or until the potatoes and carrots are nice and soft. You should be able to easily pierce them with a fork. This is where the magic happens; the flavors meld together to create that classic Kartoffelsuppe taste!

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Blending for Creaminess

Carefully pour about half of the soup into a separate pot. Fish out those bay leaves – we don’t want to blend those! Now comes the fun part: blending! You can use an immersion blender right in the pot (careful, it splatters!), or you can transfer the soup to a regular blender. If you’re using a regular blender, PLEASE work in batches and don’t overfill it! Hot soup can explode, and nobody wants that! Blend until smooth and creamy. This is what gives our Vegan German Potato Soup that amazing texture!

Finishing Touches

Pour the blended soup back into the large pot with the rest of the soup. Add your dairy-free cream (or canned coconut milk if you want a slightly different flavor). Stir it all together to combine. Let the soup simmer for a few more minutes, just to heat everything through. Now, taste it! This is super important. Does it need more salt? Pepper? Maybe a pinch of red pepper flakes for a little kick? Adjust the seasonings until it’s perfect for YOU. And that’s it – you’ve made Vegan German Potato Soup! Ready to serve!

Tips for the Best Vegan German Potato Soup Recipe (Kartoffelsuppe)

Choosing the Right Potatoes

Okay, potato talk! I usually go for Yukon Golds because they get super creamy when cooked, which is perfect for this soup. But Russets work great too, especially if you want a slightly thicker soup. Just avoid waxy potatoes like red potatoes – they don’t break down as well.

Adjusting the Consistency

Soup too thick? No problem! Just add a little extra vegetable broth until it reaches your desired consistency. Too thin? Simmer it uncovered for a bit longer to let some of the liquid evaporate. Easy peasy!

Enhancing the Flavor

Want to kick things up a notch? Try adding a bay leaf or two while it simmers (just don’t forget to take them out before blending!). A little smoked paprika can also add a lovely depth of flavor. Fresh herbs like thyme or rosemary are amazing too!

Vegan German Potato Soup Recipe (Kartoffelsuppe) Variations

Okay, so you’ve nailed the basic Vegan German Potato Soup – awesome! Now, let’s get a little crazy and try some fun variations! The best part about soup is how easy it is to customize, right?

Spicy Vegan German Potato Soup Recipe (Kartoffelsuppe)

Want a little kick? I’m all about it! Just add a pinch (or a whole bunch, if you’re brave!) of red pepper flakes to the soup while it’s simmering. You could also add a finely chopped chili pepper for some serious heat. Trust me, it’s delicious!

Smoky Vegan German Potato Soup Recipe (Kartoffelsuppe)

Ooh, this one’s a game-changer! Add a teaspoon of smoked paprika along with the other spices. It gives the soup this amazing smoky depth that’s just incredible. If you’re feeling *really* adventurous, a tiny drop of liquid smoke will do the trick!

Adding Different Vegetables

Feel free to experiment with other veggies! Leeks would be amazing in this soup – just sauté them with the onions. Parsnips would add a lovely sweetness. And a handful of chopped kale or spinach stirred in at the end adds a boost of nutrients! Yum!

Serving Suggestions for Your Vegan German Potato Soup Recipe (Kartoffelsuppe)

This Vegan German Potato Soup is pretty awesome on its own, but serving it with the right sides? *Chef’s kiss!* I love a big hunk of crusty bread for dipping – sourdough is my fave. A simple side salad with a light vinaigrette also works wonders. Keeps it light and fresh, y’know?

Storing and Reheating Your Vegan German Potato Soup Recipe (Kartoffelsuppe)

Got leftovers? Lucky you! This soup keeps beautifully. Just let it cool completely, then pop it in an airtight container in the fridge. It’ll last for about 3-4 days. To reheat, just warm it up on the stovetop over medium heat, stirring occasionally. You can also microwave it, but stovetop is best, trust me!

Frequently Asked Questions About Vegan German Potato Soup Recipe (Kartoffelsuppe)

Can I freeze this Vegan German Potato Soup Recipe (Kartoffelsuppe)?

Absolutely! This soup freezes like a dream. Let it cool completely first, then transfer it to freezer-safe containers (leave a little room at the top, since liquids expand when frozen!). It’ll keep for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, then reheat on the stovetop. You might need to add a splash of broth to thin it out after thawing.

How long does this Vegan German Potato Soup Recipe (Kartoffelsuppe) last in the fridge?

Properly stored in an airtight container, your Vegan German Potato Soup will happily hang out in the fridge for 3-4 days. Just make sure to let it cool down completely before you refrigerate it. And always give it a good sniff before reheating, just to be safe!

Can I use different vegetables in this Vegan German Potato Soup Recipe (Kartoffelsuppe)?

Of course! Feel free to get creative with your veggies! As I mentioned before, leeks and parsnips work wonderfully. You could also try adding some chopped bell peppers for a little extra sweetness. Really, any root vegetable would be a great addition to this Kartoffelsuppe!

Is this Vegan German Potato Soup Recipe (Kartoffelsuppe) gluten-free?

Good question! As written, this recipe *should* be gluten-free, since it doesn’t contain any wheat or gluten-containing ingredients. However, it’s always a good idea to double-check the labels of your vegetable broth and dairy-free cream, just to be 100% sure. Some brands might sneak in sneaky gluten-containing additives. Better safe than sorry!

Nutritional Information for Vegan German Potato Soup Recipe (Kartoffelsuppe)

Okay, so you’re curious about the nutritional info? Great! It’s always good to know what you’re putting in your body. But hey, a little disclaimer first: the nutrition information below is just an estimate. It can vary *a lot* depending on the specific brands and ingredients you use. So, please don’t take it as gospel! Think of it as a general guideline, okay?

Alright, with that out of the way… approximately, one serving of this Vegan German Potato Soup (Kartoffelsuppe) clocks in at around 250 calories. You’re looking at about 10g of fat (mostly the good unsaturated kind!), 35g of carbs, 5g of fiber, and 5g of protein. There’s also around 5g of sugar and 600mg of sodium. Remember, these numbers are just estimates! Enjoy your soup!

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