Description
This comforting Vegan German Potato Soup is a hearty, plant-based take on the traditional Kartoffelsuppe. It features earthy potatoes, aromatic herbs like marjoram and thyme, and a velvety finish achieved with plant-based milk. Naturally thickened by starch release, this soup is perfect for cold evenings, meal prep, or any occasion requiring a nutritious and filling meal. It strikes the perfect balance between rustic, home-style goodness and a refined, creamy texture that everyone will love.
Ingredients
2 lbs Yukon gold potatoes, peeled and cubed
1 large onion, finely diced
2 carrots, peeled and sliced into rounds
1 leek, white and light green parts, thinly sliced and cleaned
1 celery stalk, diced
4 cups vegetable broth
1 cup unsweetened soy or oat milk
2 tbsp olive oil
1 tsp dried marjoram
1/2 tsp dried thyme
Salt and black pepper to taste
Fresh parsley, chopped for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, leek, celery, and carrots and sauté until softened, about 5-7 minutes.
Add the cubed potatoes to the pot and stir to coat with the aromatics.
Pour in the vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are fork-tender.
Stir in the dried marjoram and thyme.
Use an immersion blender to partially blend the soup, leaving some chunks for texture.
Stir in the plant-based milk and heat through without boiling.
Season with salt and pepper to taste.
Serve garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens as it sits; add a splash of vegetable broth when reheating to reach desired consistency.
- Prep Time: 15
- Cook Time: 35
- Category: Meals
- Method: Stovetop Simmering
- Cuisine: German