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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.