Easy potato soup
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INGREDIENTS
INSTRUCTIONS
Heat oil in a large pot over medium heat and add the onion. Sauté for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Sauté for a further one minute.
• Pour in the vegetable broth + bay leaves (if using) and bring the soup to a boil.
• Let the soup simmer for about 20 minutes or until the vegetables are softened.
• Pour about half of the soup into a different pot. Take out the bay leaves (if used).
• Blend this part using an immersion blender until smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
• Pour the blended soup back into the large pot, add the dairy-free cream or canned coconut milk and stir to combine. Let simmer for a few more minutes, taste it, and adjust seasonings. Add more salt/pepper to taste and red pepper flakes for heat.
This recipe works well as a small appetizer, quick and healthy lunch, or hearty evening meal topped with sliced meat-free sausages- change the portion size.
Luckily, as this recipe is also a great meal-prep option, it gives you a chance to change it up during the week, so you’ll never get bored. Just because this is an easy soup recipe, doesn’t mean it’s not delightfully delicious!
HUMBLE, LOW-COST INGREDIENTS
Not only is this soup simple to make, but it’s made up largely of low-cost veggies and pantry staples, with several ingredient subs and additions you could make.
The base of this vegetarian potato soup can be made with a very popular traditional German ‘soup medley’ of vegetables called “Suppengrün” (Soup Greens), which consists of carrot, leek, parsley, and celeriac. These vegetables combined make up a delicious base to a vast array of German dishes. So much so that you can even buy pre-made ‘bundles’ of the veggies in many supermarkets/stores (and often cheaper than purchasing each individually).
Within this vegan potato soup recipe, I’ve made two tweaks; I’ve left the note that you can use celery rather than celeriac, as I’m aware that it’s easier to get a hold for many/ more familiar to many. If you can get your hands on some celeriac though, then definitely go for it. While the flavor is like celery, it is also root-like and potatoey in ways, with a slightly nutty flavor too – which works wonderfully when combined with potatoes.
In fact, if you’re not used to cooking with celeriac, you may be surprised to learn that it can be prepared in many of the same ways as potato; mashed, roasted, cubed.
The other tweak I made was to leave leek as optional – I know, I know, this goes against the whole point of the traditional Suppengrün. Honestly, though, I’ve tried this recipe multiple times with and without and find it delicious both ways – plus you have one less ingredient to deal with! So, I’ll leave the choice up to you.
You can read the rest of my ingredient notes and subs in the recipe notes section below.
THE STEP-BY-STEP INSTRUCTIONS
For the full ingredients list, ingredient measurements, and nutritional information, then please read the recipe card below.
Step 1. Heat oil in a large pot over medium heat and add the onion. Sauté for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Sauté for a further one minute.
Step 2. Pour in the vegetable broth + bay leaves and bring the soup to a boil.
Step 3. Let the soup simmer for about 20 minutes or until the vegetables are softened. Then remove the bay leaves (if used).
Step 4. For my preferred texture, pour about half of the soup into a different pot then blend one half with an immersion blender/blender until smooth.
If using a blender then make sure to work in batches and not overfill the blender. You could also blend the entire soup.
Step 5. Pour the blended soup back into the large pot, add the dairy-free cream (or canned coconut milk) and stir to combine. Allow it to simmer for a few more minutes, taste it, and adjust seasonings if necessary. Add more salt/pepper to taste and red pepper flakes for heat.
Serve in bowls, garnish with fresh parsley, and enjoy!
HOW TO SERVE
If this vegan potato soup is on the table, then there is always some sort of bread to go along with it. I mean, is there anything better than a spoonful of warm soup, fresh bread, and maybe also some melty vegan butter?
For this soup, Gluten-Free Bread, Bread Rolls, or even Cornbread would work well!
In terms of ‘toppings,’ German potato soup is often served along with bacon or sausages, so feel free to use some vegan bacon or try out my homemade Vegan Sausage Recipe. You could also add chives, green onions, or even some lightly toasted slithered almonds.
For a slightly cheesy flavor, then sprinkle over some Vegan Parmesan Cheese mix (nooch-based, of course!)
HOW TO STORE
Any leftovers can be stored in an airtight container for 3-4 days. It is also freezer-friendly for up to 3 months.
To thaw simply leave in the fridge overnight and then reheat in the microwave o
INSTRUCTIONS
• You can watch the video in the post for easy visual instructions.
Heat oil in a large pot over medium heat and add the onion. Sauté for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Sauté for a further one minute.
• Pour in the vegetable broth + bay leaves (if using) and bring the soup to a boil.
• Let the soup simmer for about 20 minutes or until the vegetables are softened.
• Pour about half of the soup into a different pot. Take out the bay leaves (if used).
• Blend this part using an immersion blender until smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
• Pour the blended soup back into the large pot, add the dairy-free cream or canned coconut milk and stir to combine. Let simmer for a few more minutes, taste it, and adjust seasonings. Add more salt/pepper to taste and red pepper flakes for heat.
• Serve in bowls, garnish with fresh parsley, and top with slices of vegan sausage (optional). Enjoy!
• Celery: In Germany, it's traditional to use celeriac (celery root). However, if you can't find it, you can use celery stalks (ribs).
• Marjoram: I really recommend adding it as it adds a wonderful flavor to this soup. If you don't have it, you can add a little thyme and/or rosemary instead.
• Cream: You can use any dairy-free cream (soy cream, oat cream, cashew cream, or canned coconut milk). Use plant-based milk for a low-fat version.
• You can add other veggies such as leek, broccoli, asparagus, etc.
• I recommend using all-purpose potatoes like Yukon Gold.
• If you want to have a creamy soup, then blend all of it until completely smooth (you'll need to add more broth).
• Recipe serves
• 2 pounds (900 g) potatoes chopped
• 1/2 tsp dried marjoram (see notes)
• 1 Pinch of nutmeg
• Salt and pepper to taste
• 4 cups (1000 ml) vegetable broth or water
• 2 whole bay leaves (optional)
• 1/3 cup (80 g) dairy-free cream (see notes)
• Fresh parsley to garnish
3 garlic cloves minced
• 2 stalks celery or 1/2 small celery root, diced (see notes)
• 1 tbsp oil
• 1 onion diced
INSTRUCTIONS
Heat oil in a large pot over medium heat and add the onion. Sauté for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Sauté for a further one minute.
• Pour in the vegetable broth + bay leaves (if using) and bring the soup to a boil.
• Let the soup simmer for about 20 minutes or until the vegetables are softened.
• Pour about half of the soup into a different pot. Take out the bay leaves (if used).
• Blend this part using an immersion blender until smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
• Pour the blended soup back into the large pot, add the dairy-free cream or canned coconut milk and stir to combine. Let simmer for a few more minutes, taste it, and adjust seasonings. Add more salt/pepper to taste and red pepper flakes for heat.
This recipe works well as a small appetizer, quick and healthy lunch, or hearty evening meal topped with sliced meat-free sausages- change the portion size.
Luckily, as this recipe is also a great meal-prep option, it gives you a chance to change it up during the week, so you’ll never get bored. Just because this is an easy soup recipe, doesn’t mean it’s not delightfully delicious!
HUMBLE, LOW-COST INGREDIENTS
Not only is this soup simple to make, but it’s made up largely of low-cost veggies and pantry staples, with several ingredient subs and additions you could make.
The base of this vegetarian potato soup can be made with a very popular traditional German ‘soup medley’ of vegetables called “Suppengrün” (Soup Greens), which consists of carrot, leek, parsley, and celeriac. These vegetables combined make up a delicious base to a vast array of German dishes. So much so that you can even buy pre-made ‘bundles’ of the veggies in many supermarkets/stores (and often cheaper than purchasing each individually).
Within this vegan potato soup recipe, I’ve made two tweaks; I’ve left the note that you can use celery rather than celeriac, as I’m aware that it’s easier to get a hold for many/ more familiar to many. If you can get your hands on some celeriac though, then definitely go for it. While the flavor is like celery, it is also root-like and potatoey in ways, with a slightly nutty flavor too – which works wonderfully when combined with potatoes.
In fact, if you’re not used to cooking with celeriac, you may be surprised to learn that it can be prepared in many of the same ways as potato; mashed, roasted, cubed.
The other tweak I made was to leave leek as optional – I know, I know, this goes against the whole point of the traditional Suppengrün. Honestly, though, I’ve tried this recipe multiple times with and without and find it delicious both ways – plus you have one less ingredient to deal with! So, I’ll leave the choice up to you.
You can read the rest of my ingredient notes and subs in the recipe notes section below.
THE STEP-BY-STEP INSTRUCTIONS
For the full ingredients list, ingredient measurements, and nutritional information, then please read the recipe card below.
Step 1. Heat oil in a large pot over medium heat and add the onion. Sauté for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Sauté for a further one minute.
Step 2. Pour in the vegetable broth + bay leaves and bring the soup to a boil.
Step 3. Let the soup simmer for about 20 minutes or until the vegetables are softened. Then remove the bay leaves (if used).
Step 4. For my preferred texture, pour about half of the soup into a different pot then blend one half with an immersion blender/blender until smooth.
If using a blender then make sure to work in batches and not overfill the blender. You could also blend the entire soup.
Step 5. Pour the blended soup back into the large pot, add the dairy-free cream (or canned coconut milk) and stir to combine. Allow it to simmer for a few more minutes, taste it, and adjust seasonings if necessary. Add more salt/pepper to taste and red pepper flakes for heat.
Serve in bowls, garnish with fresh parsley, and enjoy!
HOW TO SERVE
If this vegan potato soup is on the table, then there is always some sort of bread to go along with it. I mean, is there anything better than a spoonful of warm soup, fresh bread, and maybe also some melty vegan butter?
For this soup, Gluten-Free Bread, Bread Rolls, or even Cornbread would work well!
In terms of ‘toppings,’ German potato soup is often served along with bacon or sausages, so feel free to use some vegan bacon or try out my homemade Vegan Sausage Recipe. You could also add chives, green onions, or even some lightly toasted slithered almonds.
For a slightly cheesy flavor, then sprinkle over some Vegan Parmesan Cheese mix (nooch-based, of course!)
HOW TO STORE
Any leftovers can be stored in an airtight container for 3-4 days. It is also freezer-friendly for up to 3 months.
To thaw simply leave in the fridge overnight and then reheat in the microwave o
INSTRUCTIONS
• You can watch the video in the post for easy visual instructions.
Heat oil in a large pot over medium heat and add the onion. Sauté for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Sauté for a further one minute.
• Pour in the vegetable broth + bay leaves (if using) and bring the soup to a boil.
• Let the soup simmer for about 20 minutes or until the vegetables are softened.
• Pour about half of the soup into a different pot. Take out the bay leaves (if used).
• Blend this part using an immersion blender until smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
• Pour the blended soup back into the large pot, add the dairy-free cream or canned coconut milk and stir to combine. Let simmer for a few more minutes, taste it, and adjust seasonings. Add more salt/pepper to taste and red pepper flakes for heat.
• Serve in bowls, garnish with fresh parsley, and top with slices of vegan sausage (optional). Enjoy!
• Celery: In Germany, it's traditional to use celeriac (celery root). However, if you can't find it, you can use celery stalks (ribs).
• Marjoram: I really recommend adding it as it adds a wonderful flavor to this soup. If you don't have it, you can add a little thyme and/or rosemary instead.
• Cream: You can use any dairy-free cream (soy cream, oat cream, cashew cream, or canned coconut milk). Use plant-based milk for a low-fat version.
• You can add other veggies such as leek, broccoli, asparagus, etc.
• I recommend using all-purpose potatoes like Yukon Gold.
• If you want to have a creamy soup, then blend all of it until completely smooth (you'll need to add more broth).
• Recipe serves
• 2 pounds (900 g) potatoes chopped
• 1/2 tsp dried marjoram (see notes)
• 1 Pinch of nutmeg
• Salt and pepper to taste
• 4 cups (1000 ml) vegetable broth or water
• 2 whole bay leaves (optional)
• 1/3 cup (80 g) dairy-free cream (see notes)
• Fresh parsley to garnish
3 garlic cloves minced
• 2 stalks celery or 1/2 small celery root, diced (see notes)
• 1 tbsp oil
• 1 onion diced
