Creamy Vegan German Potato Soup (Kartoffelsuppe)

Warm, hearty, and deeply comforting, Creamy Vegan German Potato Soup, known traditionally as Kartoffelsuppe, is a timeless dish rooted in German home cooking. This plant-based version stays true to the soul of the original — rich, filling, and soothing — while remaining completely dairy-free and meat-free.

German potato soup isn’t meant to be fancy. It’s rustic food, made to nourish, warm, and satisfy. What makes it special is its balance: creamy without being heavy, simple yet layered with flavor, and humble ingredients transformed into something deeply comforting.

This vegan Kartoffelsuppe delivers all of that, using potatoes, vegetables, herbs, and a touch of plant-based cream to create a silky, spoon-clinging texture that feels indulgent while staying wholesome.

A Brief Look at Kartoffelsuppe Tradition

In Germany, potato soup varies from region to region. Some versions are chunky, others nearly puréed. Traditionally, it’s often made with sausage or bacon for flavor, but at its core, Kartoffelsuppe is about potatoes, onions, and slow-simmered comfort.

This vegan version honors that tradition by replacing meat with aromatics, herbs, and mustard for depth. The result is surprisingly rich, proving that classic comfort food doesn’t need animal products to shine.

Why This Vegan Potato Soup Works

Potatoes are natural thickeners, especially starchy varieties like Yukon Gold or russet. When simmered and partially blended, they create a creamy base without relying on dairy.

A combination of sautéed onions, garlic, carrots, and celery builds flavor from the start. German-style seasonings like marjoram and bay leaf give the soup its unmistakable identity, while a small amount of mustard adds subtle tang and depth.

Finished with plant-based cream and olive oil, this soup is cozy, balanced, and incredibly satisfying.

Ingredients

• Potatoes, peeled and diced
• Onion, finely chopped
• Carrots, diced
• Celery, diced
• Garlic cloves, minced
• Olive oil
• Vegetable broth
• Bay leaf
• Dried marjoram
• Dijon or German-style mustard
• Plant-based cream or unsweetened oat milk
• Salt
• Black pepper
• Fresh chives or parsley (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery; sauté until softened and fragrant.
3. Stir in garlic and cook briefly until aromatic.
4. Add diced potatoes, vegetable broth, bay leaf, and marjoram.
5. Bring to a boil, then reduce to a gentle simmer.
6. Cook until potatoes are fork-tender, about 20 minutes.
7. Remove bay leaf. Blend part of the soup until creamy, leaving some chunks.
8. Stir in mustard and plant-based cream.
9. Season with salt and black pepper to taste.
10. Serve hot, garnished with fresh herbs.

Creamy Vegan German Potato Soup (Kartoffelsuppe)

A comforting and creamy vegan take on traditional German potato soup made with simple vegetables and herbs.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 bowls

Course: Main Course, Soup

Cuisine: German

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 onion chopped
• 2 carrots diced
• 2 stalks celery diced
• 3 cloves garlic minced
• 1.5 lb potatoes peeled and diced
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp dried marjoram
• 1 tbsp mustard Dijon or German-style
• 0.5 cup plant-based cream

Equipment

• Large pot
• Immersion blender or blender
• Wooden spoon

Method

 

1. Sauté vegetables in olive oil until softened.
2. Add potatoes, broth, and seasonings; simmer until tender.
3. Blend partially for a creamy texture.
4. Stir in mustard and plant-based cream, then season to taste.

Notes

Adjust texture by blending more or less depending on preference.

Texture: Chunky or Smooth — Your Choice

One of the beauties of Kartoffelsuppe is flexibility. You control the texture.

• Chunky: Mash lightly with a potato masher
• Creamy: Blend half the soup
• Ultra-Smooth: Blend completely for a velvety finish

All versions are authentic — it simply depends on preference.

Tips for the Best Flavor

• Use starchy potatoes for creaminess
• Don’t skip the marjoram — it’s key to German flavor
• Add mustard gradually; a little goes a long way
• Let the soup rest 5 minutes before serving to deepen flavor

Vegan Add-Ins & Variations

• Smoky Flavor: Add smoked paprika
• Extra Protein: Stir in white beans or lentils
• Green Boost: Add spinach or kale at the end
• Thicker Soup: Simmer uncovered a few extra minutes

What to Serve with Kartoffelsuppe

This soup pairs beautifully with:

• Crusty rye or sourdough bread
• Soft pretzels
• Simple green salad
• Pickles or sauerkraut on the side

It’s filling enough to be a main course, especially on cold days.

Storage & Reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or plant milk if needed. The soup thickens naturally as it sits.

Final Thoughts

Creamy Vegan German Potato Soup (Kartoffelsuppe) is proof that traditional comfort food can be both nostalgic and modern. It’s humble, nourishing, and deeply satisfying — the kind of recipe that feels like a warm blanket in a bowl.

Simple ingredients, rich history, and timeless comfort make this soup a must-have in any vegan kitchen. 🥔🍲