Description
This homemade Vegan Potato Soup is a warm, creamy, and comforting German-style potato soup made with potatoes, carrots, celery, onion, garlic, herbs, and dairy-free cream. Simple to make and packed with hearty vegetables, this cozy soup is perfect for cold days and is naturally vegan, gluten-free, and dairy-free.
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
- 1/2 tsp dried marjoram
- 1 pinch of nutmeg
- Salt and black pepper, to taste
- 4 cups (1000 ml) vegetable broth or water
- 2 whole bay leaves, optional
- 1/3 cup (80 g) dairy-free cream
- Fresh parsley, for garnish
- Vegan sausage, sliced, optional
Instructions
- Heat the oil in a large pot over medium heat. Add the diced onion and sauté for 3 minutes.
- Add the minced garlic, celery, carrots, potatoes, marjoram, nutmeg, salt, and black pepper. Sauté for another minute.
- Pour in the vegetable broth and add the bay leaves, if using. Bring the soup to a boil.
- Reduce the heat and simmer for about 20 minutes, or until the vegetables and potatoes are tender.
- Transfer about half of the soup to a separate pot. Remove the bay leaves if used.
- Blend the reserved portion with an immersion blender until smooth. If using a regular blender, work in batches and avoid overfilling.
- Pour the blended soup back into the large pot and stir in the dairy-free cream or canned coconut milk.
- Simmer for a few more minutes, then taste and adjust the seasoning with additional salt and pepper. Add red pepper flakes if you want some heat.
- Ladle the soup into bowls, garnish with fresh parsley, and top with sliced vegan sausage if desired.
- Serve warm and enjoy.
Notes
- For traditional German flavor, use celeriac (celery root) if available. Regular celery stalks can also be used.
- Marjoram adds wonderful flavor to the soup. If unavailable, substitute with a little thyme and/or rosemary.
- Use any dairy-free cream, such as soy cream, oat cream, cashew cream, or canned coconut milk. Plant-based milk can be used for a lower-fat version.
- You can add other vegetables such as leek, broccoli, or asparagus.
- All-purpose potatoes such as Yukon Gold work especially well.
- For a completely smooth and creamy soup, blend the entire soup and add more broth as needed to reach your desired consistency.
- Recipe serves 4. Nutrition information is based on one serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: German