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Home » Meals » Soups, Chilis & Stews » German Potato Soup

German Potato Soup

October 8, 2023Leave a Comment

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German Potato Soup (Kartoffelsuppe) ~Aromatic and chunky potato soup that's easy to make with staple ingredients and tastes even better the next day! via @thiswifecooks

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.

German Potato Soup (Kartoffelsuppe) ~Aromatic and chunky potato soup that's easy to make with staple ingredients and tastes even better the next day!

Table of Contents

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  • Easy German Potato Soup Recipe
  • Ingredients for German Potato Soup
  • Ingredient Notes
  • Optional Add-Ins
  • How to Make German Potato Soup
  • Storage
  • More German-Inspired Recipes You’ll Love!
  • Follow This Wife Cooks on Instagram | Facebook | Pinterest
  • German Potato Soup (Kartoffelsuppe)
    • Ingredients
    • Instructions
      • Blended Soup Option:
    • Nutrition

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.

German Potato Soup (Kartoffelsuppe) ~Aromatic and chunky potato soup that's easy to make with staple ingredients and tastes even better the next day!

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.
German Potato Soup (Kartoffelsuppe) ~Aromatic and chunky potato soup that's easy to make with staple ingredients and tastes even better the next day!

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

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German Potato Soup (Kartoffelsuppe) ~Aromatic and chunky potato soup that's easy to make with staple ingredients and tastes even better the next day!
German Potato Soup (Kartoffelsuppe) ~Aromatic and chunky potato soup that's easy to make with staple ingredients and tastes even better the next day!

German Potato Soup (Kartoffelsuppe)

Aromatic and chunky potato soup that's easy to make with staple ingredients and tastes even better the next day!
5 from 7 votes
Print Pin Rate
Course: Dinner, Main Course, Side Dish, Soup
Cuisine: German
Keyword: 30 minutes or less, comfort food, dairy free, Oktoberfest, potatoes, quick and easy, soup, vegan, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 6
Calories: 262kcal
Author: Holly Gray
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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.

Nutrition

Calories: 262kcal | Carbohydrates: 45g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 1050mg | Potassium: 868mg | Fiber: 3g | Sugar: 4g | Vitamin A: 923IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Autumn Flavors, Comfort Food, Lunch & Dinner, make-ahead, Oktoberfest, Soups, Chilis & Stews, Soups, Chilis, & Stews, Vegan, Vegetarian, Winter Flavors Tagged With: 30 minutes or less, comfort food, dairy-free, German, make-ahead, Oktoberfest, potatoes, quick and easy, soup, vegan, vegetarian

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