German Potato Soup ~
Aromatic and chunky potato soup that’s easy to make with staple ingredients and tastes even better the next day!
Serve with fresh bread rolls for dipping in your bowl of soup.
Easy German Potato Soup Recipe
I like this recipe because it’s an easy-to-make and hearty soup that smells amazing; pure comfort food that really hits the spot, especially during the colder months. Adding caraway seeds imparts a distinctive, nostalgic flavor reminiscent of traditional German food, for an extra layer of depth to the soup.
We love a good potato soup in this family! This creamy vegan potato soup is everything delicious about classic German potato soup (Kartoffelsuppe) and possibly my favorite soup this time of year.
Other close favorites for showcasing the humble potato are Green Chile Potato Soup and Potato Dill Soup.
Ingredients for German Potato Soup
You will need the following:
- 1/4 cup vegan butter
- 1/2 cup yellow onion, diced
- 1/8 teaspoon liquid smoke
- 2 tablespoons all-purpose flour
- 1 teaspoon dried marjoram
- 1 teaspoon caraway seeds
- 1/4 teaspoon ground black pepper
- 6 cups vegan chicken-style broth
- 8 cups Russet potatoes, cut into 1/2-inch cubes
- 1 bay leaf
- 3 tablespoons vegan sour cream
- 1 tablespoon fresh parsley, chopped
Ingredient Notes
- Liquid Smoke – A vegan-friendly way to add smoky undertones to the soup. Use it sparingly; a little goes a long way!
- Dried Marjoram – An equal amount of dried oregano or Italian seasoning can be used as a substitute, if needed.
- Caraway Seeds – Fennel seeds are a fine substitute.
- Vegan Chicken-Style Broth – I use Better Than Bouiillon’s No Chicken Base. Vegetable broth can also be used.
- Potatoes – Starchy potatoes such as Russet potatoes work best for this soup. Yukon Golds have less starch but are a solid all-around potato that would also do just fine. Red potatoes are low starch and not recommended for this recipe.
Optional Add-Ins
This soup recipe is easy to customize! Try adding one or more of these ingredients:
- Vegan Sausages - Add sliced and cooked plant-based bratwurst just before serving.
- Carrots – Thin strips of carrots can add a pretty pop of color and a few more healthy veggies.
- Vegan Bacon Bits – Most bacon bits are vegan! Sprinkle some over the soup before serving for added smokiness.
How to Make German Potato Soup
STEP ONE: Set a large pot over medium heat and add the butter. When the butter is melted, add the onion and cook for 3 minutes, stirring frequently, until softened.
STEP TWO: Whisk in the flour, marjoram, caraway seeds, and black pepper.
STEP THREE: Gradually add the vegan chicken broth, whisking continuously until smooth.
STEP FOUR: Add the cubed potatoes. Bring just to a boil then reduce to low heat. Simmer for 10 minutes, or until the potatoes are fork-tender. Remove from heat.
STEP FIVE: Whisk in the sour cream until fully incorporated. Adjust seasoning to taste, sprinkle with parsley, and serve hot.
Blended Soup Option: For a creamy potato soup, use an immersion blender or potato masher to blend or mash the potato chunks to your desired consistency. Alternatively, transfer half of the soup to a blender, then puree and return to the pot to serve.
Storage
Leftover soup can be stored in an airtight container in the refrigerator for a few days. Great for meal prep!
More German-Inspired Recipes You’ll Love!
- Braised Red Cabbage
- Vegan German Potato Salad
- Black-Eyed Pea and Bratwurst Stew
- Dill Cucumber Salad (Gurkensalat)
- Apple Streusel Coffee Cake
Follow This Wife Cooks on Instagram | Facebook | Pinterest
German Potato Soup (Kartoffelsuppe)
Ingredients
- 1/4 cup vegan butter
- 1/2 cup yellow onion diced
- 1/8 teaspoon liquid smoke
- 2 tablespoons all-purpose flour
- 1 teaspoon dried marjoram
- 1 teaspoon caraway seeds
- 1/4 teaspoon ground black pepper
- 6 cups vegan chicken-style broth
- 8 cups Russet potatoes cut into 1/2-inch cubes
- 1 bay leaf
- 3 tablespoons vegan sour cream
- 1 tablespoon fresh parsley chopped
Instructions
- Set a large pot over medium heat and add the butter. When the butter is melted, add the onion and cook for 3 minutes, stirring frequently, until softened.
- Whisk in the flour, marjoram, caraway seeds, and black pepper.
- Gradually add the vegan chicken broth, whisking continuously until smooth.
- Add the cubed potatoes. Bring just to a boil then reduce to low heat. Simmer for 10 minutes, or until the potatoes are fork-tender. Remove from heat.
- Whisk in the sour cream until fully incorporated. Adjust seasoning to taste, sprinkle with parsley, and serve hot.
Blended Soup Option:
- For a creamy potato soup, use an immersion blender or potato masher to blend or mash the potato chunks to your desired consistency. Alternatively, transfer half of the soup to a blender, then puree and return to the pot to serve.
Leave a Reply