Savor this German Potato Soup made with tender German Potatoes and aromatic vegetables. Embracing German Food Authentic tradition, this Vegan Soup merges innovative Vegan Soup Recipes into a fragrant Homemade Soup creation. It stands out as one of the best Easy Soup Recipes to offer a creamy Potato Soup experience.

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I love making my own German Potato Soup which is both creamy and nutritional. I start by heating two tablespoons of olive oil in a big pot and then add one finely chopped large onion and two garlic cloves minced up.

I then stir in about 2 lbs of diced russet potatoes along with 3 peeled, diced carrots and 2 chopped celery stalks, letting them all release their flavors. The broth is key, so I pour in 4 cups of gluten-free vegetable broth, add 2 bay leaves and 1 tsp of dried marjoram.

This combo helps create a hearty, rich base that’s perfect for a vegan diet, and it’s packed with vitamins and minerals. I season with salt and pepper to taste.

If you want an extra twist, you can stir in a cup of coconut cream before garnishing with 1/4 cup chopped parsley. This simple stew is a nutritious way to enjoy authentic German flavors while staying healthy.

Why I Like this Recipe

I really like this recipe for several reasons:

1. I love that its super simple to make. Even if im not a professional cook, following the steps makes me feel like I can totally do it.
2. I enjoy how creamy and comforting it tastes. It reminds me of the cozy meals i had growing up.
3. I appreciate that its both gluten-free and dairy-free, which is great for my diet and makes me feel good.
4. I also like that you can easily change up the seasoning or add a bit more coconut cream if you want it extra creamy.

This homemade German potato soup (Kartoffelsuppe) is one of my favorites. Its a hearty stew filled with diced potatoes, carrots, celery, and a mix of spices that just come together perfectly. The veggies soften in olive oil and gluten-free broth with bay leaves and marjoram, and after simmering for a while, you can turn some of the potatoes into a creamy mash right in the pot. Then, a splash of coconut cream makes it even richer and more satisfying. Topped off with fresh chopped parsley, it’s a dish thats not only tasty but also really comforting on a chilly day.

Ingredients

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Ingredient Quantities

2 lbs of potatoes (russet or Yukon Gold), peeled and diced

1 large onion, chopped up fine

2 cloves garlic, minced

3 carrots, peeled and diced

2 celery stalks, chopped

2 tbsp olive oil

4 cups gluten-free vegetable broth

2 bay leaves

1 tsp dried marjoram

Salt and pepper to taste

1 cup coconut cream (optional if you want it extra creamy)

1/4 cup fresh chopped parsley

How to Make this

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1. Peel and dice the potatoes, chop the onion finely, mince the garlic, peel and dice carrots, and chop the celery into small pieces.

2. Heat 2 tbsp of olive oil in a large soup pot over medium heat. Add the chopped onion, garlic, carrots, and celery and saute for about 5 minutes until they start to soften.

3. Toss the diced potatoes into the pot and stir everything together for a couple minutes.

4. Pour in 4 cups of gluten-free vegetable broth, then add the 2 bay leaves and 1 tsp of dried marjoram. Season with salt and pepper to taste.

5. Bring the mixture to a boil then reduce the heat so it simmers. Let it cook for about 20 minutes or until the potatoes are really tender.

6. If you want it extra creamy, stir in 1 cup of coconut cream at this point and let it warm through for another 5 minutes.

7. Remove the bay leaves and mash a few of the potatoes right in the pot if you like a thicker, creamier texture.

8. Finally, stir in 1/4 cup fresh chopped parsley, adjust the seasoning if needed, and serve hot. Enjoy your homemade German potato soup!

Equipment Needed

1. A chef knife for dicing potatoes, chopping onions, mincing garlic, and cutting carrots and celery
2. A sturdy cutting board to work on all your veggies
3. A vegetable peeler to peel the potatoes and carrots
4. A large soup pot for heating and simmering the soup
5. Measuring cups and spoons to get the right amount of broth, oil, and spices
6. A wooden spoon or spatula for stirring the ingredients while cooking
7. A potato masher (optional) for mashing some potatoes right in the pot if you want a thicker texture

FAQ

Can I substitute different potatoes?

Yes, you can use other potatoes like red potatoes, but the russet or Yukon Gold give the best creamy texture.

Do i need to use coconut cream?

Its up to you. The coconut cream makes it extra creamy but you can skip it if you prefer a lighter soup.

Can this soup be made in a slow cooker?

Sure thing. Just fry the veggies first to bring out the flavors, then add everything to your slow cooker and cook on low for 6-8 hours.

How can i make the soup thicker?

The potatoes will break down and thicken the soup naturally, but if you want it even thicker, you can mash some of the potatoes right in the pot.

Is it ok to freeze any leftovers?

Yep, you can freeze the soup for about 2-3 months. Just note that the texture might change a bit when thawed.

German Potato Soup (Kartoffelsuppe) Recipe Substitutions and Variations

Instead of potatoes, you can try sweet potatoes if you want a sweeter twist though it will change the soup’s color a bit
Instead of a large onion, shallots can be a good substitute since they add a milder, sweeter flavor
If you don’t have gluten-free veggie broth then using water with a couple of bouillon cubes works just fine
Coconut cream can be replaced with heavy cream or even cashew cream if you want it extra creamy
Fresh parsley can be swapped with dill or chives to give a different fresh note

Pro Tips

1. When you’re chopping up the veggies, try to make ’em all roughly the same size so they cook evenly. It can really save ya from some pieces being mushy while others are still hard.

2. Don’t rush the sauté step—letting the onions, garlic, carrots, and celery get that soft, caramelized look really brings out a deeper flavor in the soup.

3. If you’re adding coconut cream, be careful not to heat it too fast or for too long once it’s in, ’cause it might separate and change the texture.

4. A little hack: mash a few of the potatoes directly in the pot toward the end of cooking to naturally thicken up your soup without needing extra ingredients.