Creamy, Comforting, and Made in One Pot
This cozy vegan German potato soup brings a velvety texture, tender vegetables, and warming herbs together in the most comforting way. Each spoonful blends creamy potatoes, sweet carrots, and aromatic leek for a nostalgic flavor that feels like a warm hug — perfect for chilly evenings or simple family dinners. The recipe comes together easily in one pot, saving you time while filling your kitchen with a delicious aroma. Whether you enjoy it on its own or with a slice of crusty bread, this hearty soup delivers classic comfort with wholesome plant-based ingredients.
PrintCozy & Hearty Vegan German Potato Soup
Cozy and creamy vegan German potato soup made with tender potatoes, vegetables, and warming herbs.
Ingredients
2 tbsp oil or vegan butter
1 onion, diced
3 garlic cloves, minced
3 carrots, sliced
1 leek, sliced
1 celery stalk, chopped
2 lbs potatoes, cubed
4 cups vegetable broth
1 tsp salt
1/2 tsp pepper
1/2 tsp smoked paprika
1 tsp marjoram
1/4 cup plant-based cream
1 tbsp parsley
Instructions
1. Heat oil and sauté onion 2–3 minutes.
2. Add garlic, carrots, leek, and celery; cook 5 minutes.
3. Add potatoes and broth with all seasonings.
4. Simmer 20–25 minutes until tender.
5. Partially blend with immersion blender.
6. Stir in plant-based cream.
7. Garnish with parsley and serve warm.
Notes
Store up to 3 days or freeze 2 months.
Blend more soup for extra creaminess.
Serve with sourdough or garlic bread.
Preparation Time
Preparation: 15 minutes
Cooking: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Ingredients
2 tbsp oil or vegan butter
1 onion, diced
3 garlic cloves, minced
3 medium carrots, sliced
1 leek, sliced
1 celery stalk, chopped
2 lbs (900 g) potatoes, peeled and cubed
4 cups vegetable broth
1 tsp salt
½ tsp pepper
½ tsp smoked paprika
1 tsp dried marjoram
¼ cup plant-based cream (optional)
1 tbsp fresh parsley, chopped
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large pot
Sharp knife
Cutting board
Immersion blender
Measuring cups and spoons
Wooden spoon
Ladle
Preparation Steps (Beginner-Friendly)
- Heat oil or vegan butter in a large pot over medium heat. Add the diced onion and sauté for 2–3 minutes until it turns translucent.
- Stir in the garlic, carrots, leek, and celery. Cook for 5 minutes, stirring occasionally as the vegetables soften. 🥕
- Add the cubed potatoes and pour in the vegetable broth.
- Season with salt, pepper, smoked paprika, and marjoram. Bring the mixture to a boil.
- Reduce heat and simmer for 20–25 minutes until the potatoes become tender.
- Use an immersion blender to partially blend the soup, keeping some chunks for a hearty texture. ✨
- Stir in the plant-based cream if using, and adjust seasoning to taste.
- Garnish with fresh parsley and serve warm. 😊
Chef’s Tips
Store leftovers for up to 3 days or freeze for 2 months.
Blend more of the soup for an ultra-creamy version.
Add spinach or kale during the last 2 minutes for extra greens.
Serve with garlic bread or toasted sourdough for a filling meal.
Nutrition Information
Serving: 1
Calories: 210 kcal
Protein: 4 g
Carbs: 32 g
Fat: 7 g
Fiber: 4 g
Sugar: 4 g
Note: These values are estimated using online tools and may vary depending on the ingredients used. Consult a nutritionist for precise guidance.