Creamy Vegan German Potato Soup (Kartoffelsuppe)

Creamy, comforting, and deeply rooted in European tradition, German potato soup — Kartoffelsuppe — is the kind of dish that feels like a warm hug in a bowl. Traditionally made with butter, cream, and sometimes sausage, this classic has been lovingly reimagined into a 100% vegan version that loses none of its soul — only the dairy.

This Creamy Vegan German Potato Soup delivers everything you want from a cold-weather comfort food: silky texture, hearty potatoes, aromatic vegetables, and a subtle depth of flavor that only slow-simmered soup can offer. It’s nourishing, budget-friendly, and surprisingly easy to make with simple pantry staples.

Whether you’re vegan, dairy-free, or just craving something cozy and wholesome, this Kartoffelsuppe proves that plant-based cooking can be just as rich, satisfying, and authentic as the original.

A Brief Look at the Origins of Kartoffelsuppe

Kartoffelsuppe has long been a staple of German home cooking, especially in rural regions where potatoes were affordable, filling, and available year-round. Every family had its own version — some chunky, some smooth, some enriched with cream, others finished with herbs or smoked flavors.

In modern kitchens, vegan adaptations have become increasingly popular, especially as people look for lighter, more sustainable meals without sacrificing comfort. This version honors the traditional flavors while embracing a modern, plant-based approach.

Why You’ll Love This Vegan Kartoffelsuppe

• Naturally creamy without dairy
• Budget-friendly and made with simple ingredients
• Perfect for meal prep and freezing
• Cozy, filling, and nourishing
• Authentic German flavor, fully vegan

Ingredients

• Potatoes (Yukon Gold or Russet), peeled and diced
• Onion, finely chopped
• Carrots, diced
• Celery stalks, chopped
• Garlic cloves, minced
• Olive oil
• Vegetable broth
• Unsweetened plant-based milk (oat or soy works best)
• Bay leaf
• Ground nutmeg
• Salt
• Black pepper
• Fresh parsley, finely chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
2. Add carrots and celery, cooking for another 5 minutes until slightly softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add diced potatoes, bay leaf, salt, and black pepper. Pour in the vegetable broth until vegetables are just covered.
5. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are very tender.
6. Remove the bay leaf. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
7. Stir in plant-based milk and a pinch of nutmeg. Simmer gently for another 5 minutes.
8. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.

Texture Tips: Chunky or Smooth?

One of the beauties of Kartoffelsuppe is its flexibility. Prefer a rustic, chunky soup? Blend only a third of it. Want ultra-creamy? Blend completely and add a splash more plant milk. Both versions are equally authentic — it’s all about personal comfort.

Best Potatoes for Vegan Potato Soup

• Yukon Gold: Creamy and buttery, ideal for soups
• Russet: Break down easily and thicken the soup naturally

Avoid waxy potatoes like red potatoes if you want that signature creamy texture.

Flavor Variations

• Add smoked paprika for a subtle smoky note
• Stir in sautéed mushrooms for extra umami
• Top with crispy vegan bacon or roasted chickpeas
• Finish with a spoon of vegan sour cream or crème fraîche

Serving Suggestions

Serve this creamy vegan German potato soup with:

• Crusty rye bread or sourdough
• Vegan pretzel rolls
• Simple green salad with mustard vinaigrette

It’s perfect as a starter or a complete meal on its own.

Storage & Meal Prep

• Refrigerator: Up to 4 days in an airtight container
• Freezer: Up to 2 months (freeze before adding plant milk for best texture)
• Reheat gently on the stove, adding broth if needed

Health & Nutrition Notes

This soup is:

• Naturally gluten-free
• Cholesterol-free
• High in fiber
• Comforting yet light enough for everyday meals

Potatoes provide potassium and vitamin C, while the vegetables add antioxidants and depth.

Why This Vegan Kartoffelsuppe Works

The key lies in layered flavors and natural starches. Slowly cooked vegetables build depth, while potatoes thicken the soup without flour or cream. Plant-based milk adds silkiness, and nutmeg brings that unmistakable German touch.

This isn’t just a substitute — it’s a celebration of how good vegan comfort food can be.

Creamy Vegan German Potato Soup (Kartoffelsuppe)

A rich and comforting vegan version of traditional German potato soup, creamy without dairy and full of classic flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 bowls

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 180

Ingredients

  

Soup Base

• 2 tbsp olive oil
• 1 onion chopped
• 2 carrots diced
• 2 stalks celery chopped
• 3 cloves garlic minced
• 600 g potatoes peeled and diced
• 4 cups vegetable broth
• 1 cup plant-based milk unsweetened
• 1 bay leaf
• 0.25 tsp nutmeg
• salt and pepper to taste

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Heat olive oil in a large pot and sauté onion until translucent.
2. Add carrots and celery, cooking until softened.
3. Stir in garlic and cook briefly.
4. Add potatoes, broth, bay leaf, salt, and pepper.
5. Simmer until potatoes are tender.
6. Remove bay leaf and partially blend soup.
7. Stir in plant milk and nutmeg, simmer briefly.
8. Adjust seasoning and serve hot.

Notes

Blend more or less depending on desired texture.