If you're craving a warm and comforting dish that's both filling and flavorful, this traditional German Potato Soup Recipe is the perfect choice. This deliciously thick and creamy soup is packed with wholesome vegetables and bursting with savory flavors that will satisfy any palate. Whether you're a fan of vegan recipes or looking to explore plant-based options, this recipe will not disappoint. Keep reading to learn how to make this soup step by step, discover creative variations, and avoid common mistakes.

What is "German Potato Soup"?
German Potato Soup, or Kartoffelsuppe, is a classic, hearty dish from German cuisine. Known for its creamy texture and savory depth of flavor, it combines simple ingredients like potatoes, onions, and carrots, and often includes meat like sausage. However, in this vegan version, we’re swapping out the meat for plant-based alternatives and using dairy-free cream for that perfect smooth consistency. The beauty of German Potato Soup lies in its adaptability, making it easy to tweak based on your taste preferences.
Ingredients List for German Potato Soup
Here’s everything you need to make this delicious soup:
- 1 tablespoon oil: Use olive oil or any neutral cooking oil to sauté the vegetables.
- 1 onion, diced: Onions form the flavor base for this soup, providing a hint of sweetness and umami.
- 3 garlic cloves, minced: Garlic adds aromatic depth and a robust kick of flavor.
- 2 stalks celery (or ½ small celery root, diced): Celery brings a subtle earthy taste and texture to the soup.
- 2 medium carrots, diced: Carrots add sweetness and a pop of color, balancing out the savory potatoes.
- 2 pounds (900 g) potatoes, chopped: Potatoes are the star of the show, giving the soup its creamy texture and heartiness.
- ½ teaspoon dried marjoram: Marjoram has a delicate, slightly floral taste that complements the potatoes perfectly.
- 1 pinch of nutmeg: Nutmeg adds warmth and complexity to the flavor profile.
- Salt and pepper to taste: Adjust according to your preferences.
- 4 cups (1000 ml) vegetable broth or water: Broth enhances the flavors, while water keeps it light and simple.
- 2 whole bay leaves (optional): Adds depth and subtle aromatic flavors to the broth.
- ⅓ cup (80 g) dairy-free cream: For creaminess without the dairy, coconut or cashew cream works wonderfully.
- Fresh parsley to garnish: Parsley brightens up the final dish and adds a fresh, herbal touch.
- Vegan sausage, sliced (optional): For those who want a meatier bite, vegan sausages add extra protein and texture.
Substitutions and Variations
If you're looking to mix things up or work with what you have on hand, there are several easy substitutions and variations you can make to this recipe:
- Potatoes: While this recipe calls for regular starchy potatoes, you can use sweet potatoes for a sweeter version of the soup. Yukon Gold potatoes will result in a slightly creamier texture.
- Vegetable Broth: You can replace vegetable broth with water or any light broth of your choice. A mushroom or miso broth can add an umami boost.
- Celery root vs. Celery stalks: If you prefer a stronger, earthier flavor, use celery root (celeriac) instead of celery stalks.
- Marjoram: If you don’t have marjoram, substitute it with oregano or thyme.
- Nutmeg: For a slightly different kick, try adding a pinch of smoked paprika or cumin.
- Vegan Sausage: Feel free to skip the vegan sausage if you want a lighter soup, or replace it with crispy tofu or tempeh for added texture and protein.
Step-by-Step Cooking Instructions
Now that we’ve covered the ingredients, let’s dive into the cooking process. Follow these simple steps to make the perfect German Potato Soup:

- Prepare the Vegetables: Start by dicing your onions, garlic, carrots, and celery (or celery root if you're using that). Also, chop your potatoes into roughly even-sized cubes for uniform cooking.
- Sauté the Aromatics: In a large soup pot, heat 1 tablespoon of oil over medium heat. Add the diced onions and sauté for about 3-4 minutes until they become translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the Vegetables: Add the diced celery and carrots to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Incorporate the Potatoes and Seasonings: Add the chopped potatoes, dried marjoram, and a pinch of nutmeg. Season with salt and pepper to taste. Stir well to coat all the vegetables with the seasoning.
- Pour in the Broth: Pour in 4 cups of vegetable broth (or water) and stir everything together. If using bay leaves, add them now. Bring the mixture to a boil.
- Simmer: Once the soup reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes and other vegetables are fork-tender.
- Blend to Your Desired Consistency: At this point, you can decide how creamy or chunky you want the soup. For a smooth consistency, use an immersion blender to blend the soup directly in the pot. If you prefer a chunky texture, blend only half of the soup and leave the rest as is.
- Add Dairy-Free Cream: Once blended, stir in ⅓ cup of dairy-free cream for that luscious, creamy finish. Adjust seasoning if necessary.
- Cook the Vegan Sausage (Optional): If using vegan sausage, slice it into bite-sized pieces and either sauté it in a separate pan until crispy or add it directly to the soup during the last few minutes of cooking.
- Garnish and Serve: Remove the bay leaves (if used), and serve the soup hot, garnished with fresh parsley.
Common Mistakes to Avoid
- Over-blending the Soup: If you prefer a chunky soup, avoid over-blending. Blending too much can turn the soup into a puree, which may not have the desired texture.
- Not seasoning properly: Potatoes tend to absorb a lot of salt, so be sure to taste the soup and adjust the seasoning after blending.
- Using too much liquid: Be mindful of how much broth or water you use. Adding too much can result in a watery soup, whereas the goal is a thick and creamy consistency.
- Skipping the aromatics: Don’t rush the sautéing process of the onions and garlic. This step helps to build the base flavor of the soup.
Serving and Presentation Tips
To make this German Potato Soup a feast for both the eyes and the palate, consider these serving and presentation tips:
How to Serve German Potato Soup
- Warm Bowls: Preheat your bowls before serving by pouring hot water in them for a few minutes and then draining. This will keep the soup warm longer.
- Accompaniments: Serve the soup with crusty bread, vegan pretzels, or a side of German-style sauerkraut for a complete meal. A dollop of vegan sour cream on top adds extra creaminess.
Presentation Ideas for German Potato Soup
- Garnish with Parsley: Freshly chopped parsley brightens up the soup, making it look more vibrant and fresh.
- Drizzle with Cream: For a more professional presentation, drizzle a swirl of dairy-free cream on top of the soup.
- Add Crispy Toppings: Consider topping the soup with crispy vegan bacon bits or croutons for added texture.
German Potato Soup Recipe Tips
- Adjust the consistency: If the soup becomes too thick, add a bit more vegetable broth or water to loosen it up.
- Batch Cooking: This soup is perfect for batch cooking and freezing. It reheats well, making it an ideal meal prep option.
- Flavor Development: Like many soups, this one tastes even better the next day as the flavors have time to meld together.
Frequently Asked Questions (FAQs)
Q: Can I make this soup in advance?
A: Absolutely! German Potato Soup can be made a day or two in advance. The flavors deepen and it often tastes better the next day. Just reheat gently on the stove.
Q: Can I freeze this soup?
A: Yes! This soup freezes well. Store it in an airtight container for up to three months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.
Q: Can I add other vegetables?
A: Feel free to get creative! You can add vegetables like leeks, parsnips, or even turnips to give the soup a different flavor twist.
Q: Is there a gluten-free version?
A: This recipe is naturally gluten-free if you skip the vegan sausage or use a gluten-free sausage variety.
Conclusion
This vegan German Potato Soup is a heartwarming, easy-to-make recipe that’s perfect for cold days or anytime you're in need of comfort food. With its creamy texture, rich flavors, and flexibility, it’s sure to become a staple in your meal rotation. Whether you're enjoying it for lunch, dinner, or as a side dish, this soup is satisfying, nutritious, and absolutely delicious. Give it a try today, and don’t forget to experiment with the variations to make it your own!
PrintGerman Potato Soup Recipe
German Potato Soup is a flavorful and hearty dish filled with diced vegetables, creamy potatoes, and optional vegan sausage. This vegan potato soup is perfect for chilly days and brings traditional German flavors with ingredients like marjoram and nutmeg. Easy to prepare, it’s a healthy comfort food that's both filling and delicious.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: German
- Diet: Vegan
Ingredients
- 1 tbsp oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 stalks celery (or ½ small celery root), diced
- 2 medium carrots, diced
- 2 lbs (900 g) potatoes, chopped
- ½ tsp dried marjoram
- 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)
Instructions
- Heat oil in a large pot over medium heat. Sauté the diced onion and garlic until translucent.
- Add the diced celery (or celery root) and carrots, cooking for a few minutes until slightly softened.
- Add the potatoes, marjoram, nutmeg, salt, pepper, and broth (or water). If using, add bay leaves.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are soft.
- Stir in the dairy-free cream and adjust seasoning. If using vegan sausage, add it in and heat through.
- Remove bay leaves, garnish with fresh parsley, and serve warm.
Notes
- Celery root can be used for a more earthy flavor.
- Use regular cream if not vegan.
- Vegan sausage is optional but adds heartiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 800mg
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