Vegan Potato Soup

This Vegan Potato Soup is the ultimate comfort food for chilly days—warm, creamy, and satisfying without any dairy. Tender potatoes, sweet carrots, earthy celery, and aromatic herbs come together in a smooth, flavorful broth that feels hearty yet light. It’s perfect for cozy dinners, meal prep for the week, or impressing friends with a wholesome vegan dish that everyone will love.

With its creamy texture achieved using dairy-free cream and optional vegan sausage for extra heartiness, this German-inspired Kartoffelsuppe is naturally gluten-free, vegan, and endlessly customizable.

Why You’ll Love This Recipe

• Simple, one-pot recipe with minimal prep
• Creamy, comforting, and full of flavor
• Gluten-free and vegan-friendly
• Easy to customize with herbs, spices, or vegan protein

Ingredients

• Oil (1 tbsp) – Sauté the vegetables and bring out their natural sweetness
• Onion, diced (1) – Adds depth and subtle sweetness
• Garlic cloves, minced (3) – Aromatic flavor that infuses the soup
• Celery stalks (2) or ½ small celery root, diced – Adds earthy, fresh flavor
• Carrots, diced (2 medium) – Natural sweetness and texture
• Potatoes, chopped (2 lbs / 900 g) – Creamy base that thickens the soup
• Dried marjoram (½ tsp) – Adds a classic German herb flavor
• Nutmeg (pinch) – Warm, subtle spice
• Salt and pepper, to taste – Enhances all flavors
• Vegetable broth or water (4 cups / 1000 ml) – Creates a flavorful, rich base
• Bay leaves (2, optional) – Infuses subtle aromatic notes
• Dairy-free cream (⅓ cup / 80 g) – Adds creaminess without dairy
• Fresh parsley, for garnish – Brightens the dish
• Vegan sausage, sliced (optional) – Adds protein and heartiness

How to Make Vegan Potato Soup

Sauté the vegetables

Heat oil in a large pot over medium heat. Add the diced onion and sauté for 3 minutes until soft. Add garlic, celery, carrots, potatoes, and spices. Cook for an additional minute, stirring constantly to combine flavors.

Simmer the soup

Pour in the vegetable broth and add bay leaves if using. Bring to a boil, then reduce heat and simmer for about 20 minutes until all vegetables are tender.

Blend part of the soup

Remove bay leaves. Pour about half of the soup into another pot or blender. Blend until smooth using an immersion blender or standard blender in batches. This creates a creamy, velvety texture while leaving some chunks for body.

Combine and finish

Return the blended soup to the main pot. Stir in the dairy-free cream or coconut milk and simmer a few more minutes. Taste and adjust seasoning with salt, pepper, or red pepper flakes for a bit of heat.

Serve

Ladle into bowls, garnish with fresh parsley, and top with slices of vegan sausage if desired. Serve hot and enjoy the comforting aroma and flavor.

Tips for Success

• Blend only half of the soup for a perfect balance of creamy and chunky texture
• Use starchy potatoes like Yukon Gold for a naturally creamy soup
• Taste and adjust seasoning at the end—vegan cream slightly mellows the flavors

Equipment Needed

• Large pot or Dutch oven
• Immersion blender or standard blender
• Knife and cutting board
• Wooden spoon or spatula

Recipe Variations

• Spicy version: Add a pinch of smoked paprika or cayenne
• Low-fat: Use water or unsweetened plant milk instead of dairy-free cream
• Protein boost: Add cooked lentils, chickpeas, or extra vegan sausage
• Herbal twist: Add fresh thyme or rosemary during simmering

Serving Suggestions

• Serve with warm crusty bread or garlic toast
• Pair with a green salad for a lighter meal
• Top with roasted seeds or nuts for crunch
• Drizzle extra dairy-free cream for a restaurant-style finish

FAQs

Can I make this soup ahead of time?
Yes, store in the fridge for up to 3 days. Reheat gently on the stove.

Can I use frozen vegetables?
Yes, just adjust cooking time to ensure they are tender.

Is it gluten-free?
Yes, all ingredients are naturally gluten-free.

Can I use coconut milk instead of dairy-free cream?
Absolutely. Coconut milk works well and adds subtle sweetness.

How do I thicken the soup without cream?
Use more starchy potatoes or partially blend the soup to create natural thickness.

Final Thoughts

This Vegan Potato Soup proves that plant-based cooking can be creamy, hearty, and deeply satisfying. It’s perfect for cold evenings, meal prep, or anytime you crave comfort in a bowl. Make it your own with your favorite herbs, spices, or vegan protein, and enjoy a warm, nourishing meal that everyone will ask for seconds of.

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