Vegan Potato Soup

Ladle up a big bowl of comfort with every serving of this luscious vegan potato soup from Simple and Delicious Vegan by Michaela Vais. Thick, rich, and creamy, each bite tastes like a warm hug. Beginning from very humble ingredients, all it takes is a little time and love to create a memorable meal. The smell of it simmering away on the stove can lift spirits on a dreary winter day, or be cause for celebration on joyous events. There’s always room at the table for more when potato soup is on the menu.

Also known as kartoffelsuppe, this version is easily the most popular soup in Germany. It’s won over hearts and stomachs for centuries, and now you can enjoy the same beloved staple at home, and healthier than ever!

What Makes This Potato Soup Recipe Special

There are hundreds of thousands, if not millions, of recipes for potato soup out there, but you’ll want to save this one as your go-to for just as many reasons. For starters…

• Dairy-free. Naturally vegan and of course plant-based, you’d never know it from the decadent flavor and downright silky, voluptuous texture.
• Low fat. In sharp contrast to most similar soups that start with roughly a pound of butter and a truckload of heavy cream, the only added fat here is from 1 tablespoon of olive oil and 1/3 cup dairy-free cream… And that’s for all 8 servings!
• Foolproof crowd-pleaser. Young, old, picky eaters, adventurous foodies; absolutely everyone who tries this soup is instantly hooked!
• Child’s play. This recipe is so easy that even your youngest can get in on the action and help. It’s excellent for beginners to build skills and confidence in the kitchen.
• Affordable. Potatoes are probably the cheapest vegetables you can find in any grocery store. That accessibility translates to a big return on your effort and a boon to tight food budgets.

Essential Ingredients For Vegan Potato Soups

• Onion: Feel free to use yellow, white, or red onion, or even leeks instead.
• Garlic: Consider the three cloves a starting suggestion. You could double it and I promise no one would complain!
• Celery: Standard celery stalks are always available, but for an ingredient upgrade that’s in keeping with the German inspiration, celeriac (celery root) is more traditional. Peel away the thick skin before dicing, since it’s too fibrous to be enjoyed.
• Carrots: Scrub your carrots well instead of peeling them to keep all the nutrition concentrated in the skin.
• Potatoes: Yukon Gold potatoes have a naturally buttery flavor and golden color, which makes them my go-to for this recipe. Any variety will do, but you may want to peel any potatoes with a thicker or more papery skin.
• Dried marjoram: Although this dried herb has fallen out of favor in contemporary cooking, it adds a fresh, woodsy, citrusy flavor that’s hard to replicate. If you can’t find it though, thyme and/or rosemary could add different but equally delicious herbal notes.
• Nutmeg: Just a little pinch will do! It may sound strange, but this subtly sweet spice really does hep round out the whole bowl beautifully.
• Vegetable broth: Seek out low-sodium broth to keep salt levels in check.
• Dairy-free cream: Any type of plant-based cream, be it soy, oat, cashew, or full-fat coconut milk will do. You can even use plain non-dairy milk for a low-fat version.

How To Make Potato Soup

Don’t worry about taking notes or studying for a pop quiz. After you’ve gone though the steps to make potato soup once, you’ll ace this recipe every single time.

1. Heat the oil in a large stock pot over medium heat and sauté the onion for 3 minutes. Add all the remaining vegetables and spices and cook for another minute.
2. Pour in the vegetable broth, cover, and bring the soup to a boil.
3. Reduce the heat to medium-low and simmer the soup for about 20 minutes, or until the vegetables are fork tender.
4. Remove the bay leaves (if using) and compost or discard. Blend half of the soup either with an immersion blender or in an upright blender.
5. Pour the smooth, blended soup back into the large pot, add the dairy-free cream, and stir to combine. Simmer for a few more minutes, adjust the seasonings to taste, and enjoy!

How To Serve Up Your Easy Potato Soup

The only way to top what’s arguably the ultimate vegan potato soup recipe is with, of course, toppings! Think of it as a spoonable baked potato for inspiration and ideas. A few of my favorite finishes include:

• Shredded vegan cheese
• Vegan sour cream or Greek-style vegan yogurt
• Meatless bacon bits
• Sauteed meatless sausage, sliced or ground
• Hot sauce
• Diced red onions, thinly sliced scallions, or minced chives

To fill out a balanced meal, this soup pairs beautifully with a wide range of side dishes, such as:

• Crackers
• Thick sliced bread or dinner rolls
• Kale salad
• Collard green wraps
• Corn on the cob
• Coleslaw
• Roasted vegetables

FAQs

More Perfect Potato Recipes To Try

If you love potatoes as much as we do, then here are more delicious and comforting recipes with potatoes at the forefront:

• These Crispy Potato Skin Chips are light, flaky, and perfect as a snack when you’re craving something crunchy or as an entire meal if you so desire.
• Garlic & Kale Potato Cakes are a great way to get in more greens without tasting them!
• Nothing beats a delicious, creamy, classic American Potato Salad. This vegan potato salad is light, but packs a ton of flavor.
• For an easy sheet pan meal try Roasted Potatoes and Broccoli that have a cheesy flavor but are completely dairy-free!
• Deviled Potatoes make the perfect deviled egg substitute that will please a crowd!

Vegan Potato Soup

Author: Michaela Vais

5 from 5 votes

Classic and comforting, this easy vegan potato soup is rich, warming, and brilliantly dairy-free!

Print Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 -8

Ingredients

• 1 tablespoon oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 stalks celery (or 1⁄2 small celery root), diced (see notes below)
• 2 medium carrots, diced
• 4 cups Yukon Gold potatoes, chopped
• ½ teaspoon dried marjoram, see notes below
• 1 pinch nutmeg
• ½ teaspoon salt, plus more to taste
• black pepper, to taste
• 4 cups vegetable broth or water
• 2 whole bay leaves, optional
• ⅓ cup dairy-free cream (see notes below)
• red pepper flakes, optional, to taste
• fresh parsley to garnish

Instructions

• Heat oil in a large heavy-based pot over medium heat and add the onion. Sauté for 3 minutes, then add the garlic, celery, carrots, potatoes, and all the spices. Sauté for a further minute.
• Pour in the vegetable broth, add the bay leaves (if using), and bring the soup to a boil.
• Then, reduce the heat and let the soup simmer for about 20 minutes, covered, or until the vegetables are tender.
• Transfer half the soup to another pot, remove the bay leaves (if used), and blend one half with an immersion blender until smooth.
• Alternatively, blend it in a blender, making sure to work in batches, hold down the lid, and avoid overfilling the blender.
• This step helps to create an interesting texture of smooth and chunky, which makes this soup really delicious!
• Pour the blended soup back into the large pot, add the dairy-free cream, and stir to combine. Allow it to simmer for a few more minutes, taste it, and adjust the seasonings (salt/pepper and red pepper flakes for heat) to your liking.
• Serve in bowls, garnish with fresh parsley, and enjoy!

Notes

Celery: In Germany, it’s traditional to use celeriac (celery root). However, if you can’t find it, use celery stalks (ribs).

Marjoram: I highly recommend using it as it adds wonderful flavor to this soup. If you don’t have it, you can add a little thyme and/or rosemary.

Dairy-free Cream: You can use any type (soy cream, oat cream, cashew cream, or canned coconut milk). Use plant-based milk for a low-fat version.

Store leftovers covered in the fridge for up to 3 days.

Nutrition

Calories: 190kcal | Carbohydrates: 36g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 865mg | Potassium: 825mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3818IU | Vitamin C: 35mg | Calcium: 42mg | Iron: 2mg

Course Soup

Cuisine German

Keyword gluten-free potato soup, gluten-free soup recipe, potato soup, vegan potato soup

About The Book

Michaela Vais, creator of Ela Vegan, has packed her new book Simple and Delicious Vegan with over one hundred recipes that are both vegan and gluten-free! This cookbook truly makes cooking healthy food simple and enjoyable. To make food prep even easier, recipes include ingredient shots, so you see what to buy—getting you cooking and eating faster! You’ll find innovative gluten-free recipes for any time of day, allergy-friendly ingredient substitutions, delicious plant-based recipes like banana baked oatmeal, hearty lentil stew, and zucchini brownie and so much more!

Many thanks to our amazing recipe tester Ruth Havertz for testing this recipe! This vegan potato soup recipe and photos were reprinted with permission from Simple and Delicious Vegan by Michaela Vais. Published by Mango 2023.