German Vegan Potato Soup (Kartoffelsuppe) (Print version)
A creamy German Vegan Potato Soup with tender potatoes, soup vegetables, marjoram, and a rustic chunky texture.
# Ingredients:
For the soup
01 -
2 tablespoons olive oil
02 -
1 medium yellow onion, diced
03 -
1 large leek, white and light green parts sliced and rinsed
04 -
2 medium carrots, diced
05 -
1 cup (140 g) peeled diced celery root, or 2 celery stalks diced
06 -
3 garlic cloves, minced
07 -
2 lb (900 g) Yukon Gold or russet potatoes, peeled and cut into 1-inch chunks
08 -
5 cups (1.2 L) vegetable broth, plus more as needed
09 -
1 bay leaf
10 -
1 teaspoon dried marjoram
11 -
1/8 teaspoon ground nutmeg
12 -
1 teaspoon fine sea salt, plus more to taste
13 -
1/2 teaspoon black pepper
For serving
14 -
2 tablespoons chopped fresh parsley
15 -
1 tablespoon chopped fresh chives
16 -
1/2 teaspoon smoked paprika, optional
17 -
8 oz (225 g) gluten-free vegan smoked sausage, sliced and browned, optional
# Instructions:
01 -
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, leek, carrots, and celery root. Cook for 6-8 minutes, stirring often, until the leek softens and smells sweet.
02 -
Stir in the garlic, marjoram, nutmeg, salt, and pepper. Cook for 1 minute, just until fragrant.
03 -
Add the potatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 18-22 minutes, until the potatoes are very tender.
04 -
Remove the bay leaf. Use an immersion blender to blend about half of the soup, leaving plenty of potato and carrot chunks. Add more broth if the soup is thicker than you like.
05 -
Simmer for 3-5 minutes more. Taste and adjust salt and pepper. Stir in parsley and chives right before serving.
06 -
Ladle into bowls and top with browned vegan sausage slices or a pinch of smoked paprika. Serve hot.
# Good to know:
01 -
Blend only part of the soup for a creamy broth with rustic potato chunks.
02 -
Use celery root for a more traditional flavor, or celery stalks for an easy swap.
03 -
Leftovers thicken in the fridge. Reheat with a splash of broth.