Creamy Vegan German Potato Soup is a plant-based take on a traditional European comfort dish that has warmed homes for generations. Known in Germany as Kartoffelsuppe, this soup is beloved for its thick texture, earthy flavor, and ability to turn humble ingredients into something deeply satisfying.

This vegan version stays true to the spirit of the original while removing dairy and meat without sacrificing richness. Potatoes provide natural creaminess, vegetables build depth, and a touch of mustard and herbs gives the soup its unmistakable German character.

If you’re looking for a hearty vegan soup that feels cozy, filling, and nourishing, this recipe delivers exactly that.

What Makes German Potato Soup Unique?

Unlike smooth blended potato soups, German potato soup is traditionally:

Thick but slightly chunky
Savory rather than creamy-dairy heavy
Built on onions, carrots, and celery
Often finished with herbs and mustard

This texture-forward style makes it especially satisfying and ideal for colder weather or comforting meals.

Why This Vegan Version Works

This recipe replaces dairy and meat with smart plant-based techniques:

Potatoes create natural creaminess
Vegetable broth adds depth
Plant-based milk rounds out the texture
Slow simmering enhances flavor

The result is a soup that tastes indulgent while remaining completely dairy-free and vegan.

Ingredients

2 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 ½ lbs potatoes, peeled and cubed
4 cups vegetable broth
1 cup unsweetened plant milk (oat or soy)
1 tsp salt
½ tsp black pepper
½ tsp dried marjoram or thyme
1 tsp German mustard or Dijon (optional)
Fresh parsley, for garnish

Instructions

Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
Add Garlic and Potatoes
Stir in garlic and cook 30 seconds. Add potatoes and stir to coat.
Simmer the Soup
Pour in vegetable broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
Create Creaminess
Use a potato masher or immersion blender to partially mash the soup, leaving some chunks.
Finish the Soup
Stir in plant milk, salt, pepper, herbs, and mustard if using. Simmer 5 more minutes.
Serve
Ladle into bowls and garnish with fresh parsley.

Texture & Flavor Tips

Mash more for thicker soup
Use waxy potatoes for chunkier texture
Add mustard sparingly for authentic flavor
Season at the end to avoid over-salting

Variations

Smoky Version: Add smoked paprika
Extra Hearty: Add white beans or lentils
Chunky Rustic: Skip blending entirely
Extra Creamy: Add a splash of coconut milk

Serving Suggestions

Creamy Vegan German Potato Soup pairs well with:

Crusty rye or sourdough bread
Vegan sausages
Simple green salad
Pickles or sauerkraut

It works beautifully as a main dish or a starter.

Cultural Context

Potato soup has long been a staple in German households, valued for its affordability and nourishment. Traditionally made with bacon or cream, modern plant-based adaptations reflect evolving dietary preferences while preserving cultural roots.

Storage & Reheating

Refrigerate up to 4 days
Freeze up to 2 months
Reheat gently, adding broth if needed

Final Thoughts

This Creamy Vegan German Potato Soup offers everything comfort food should: warmth, richness, and deep flavor. It’s proof that vegan cooking can honor tradition while feeling just as satisfying.