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German Potato Soup (Kartoffelsuppe) Recipe

German Potato Soup (Kartoffelsuppe) Recipe
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★★★★★

5 from 24 reviews

A comforting and creamy German Potato Soup (Kartoffelsuppe) made vegan with hearty potatoes, vegetables, and aromatic herbs, perfect for a cozy meal.

Ingredients

Scale

Vegetables & Aromatics

  • 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

Herbs & Spices

  • ½ tsp dried marjoram
  • 1 pinch of nutmeg
  • Salt and pepper to taste
  • 2 whole bay leaves (optional)

Liquids & Dairy Alternatives

  • 4 cups (1000 ml) vegetable broth or water
  • ⅓ cup (80 g) dairy-free cream (such as canned coconut milk or soy cream)

Garnish & Optional

  • Fresh parsley, chopped
  • Vegan sausage, sliced (optional)

Instructions

  1. Sauté the aromatics: Heat oil in a large pot over medium heat and add the diced onion. Sauté for 3 minutes until translucent and fragrant. Then add the minced garlic, diced celery (or celery root), carrots, chopped potatoes, dried marjoram, nutmeg, salt, and pepper. Continue sautéing for another minute to combine flavors.
  2. Add broth and simmer: Pour in the vegetable broth along with bay leaves if using. Bring the soup to a boil, then reduce the heat and let it simmer gently for about 20 minutes or until all the vegetables are soft and cooked through.
  3. Blend part of the soup: Carefully pour about half of the soup into a separate pot or container, removing the bay leaves. Using an immersion blender, blend this portion until smooth to create a creamy texture. Alternatively, use a regular blender in batches, ensuring not to overfill.
  4. Combine and finish: Return the blended soup to the main pot, stir in the dairy-free cream or canned coconut milk to add richness, and simmer for a few more minutes to warm through. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes for a little heat if desired.
  5. Serve and garnish: Ladle the soup into bowls, garnish with fresh chopped parsley, and top with slices of vegan sausage if using. Serve hot and enjoy this hearty vegan German potato soup.

Notes

  • You can substitute celery stalks with celery root (celeriac) for a more traditional flavor and texture.
  • For creaminess without dairy, canned coconut milk or a soy-based cream alternative works best.
  • Bay leaves are optional but add a subtle aromatic note to the soup.
  • Adjust the thickness of the soup by blending more or less of the soup according to your preference.
  • Adding vegan sausage slices makes the soup heartier and more filling, but it is tasty and complete without it as well.

Nutrition

Keywords: German Potato Soup, Kartoffelsuppe, vegan potato soup, dairy free soup, comfort food, vegetable soup

Find it online: https://victoriablair.com/german-potato-soup-kartoffelsuppe-recipe/