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Creamy Vegan German Potato Soup (Kartoffelsuppe)
Nothing says comfort food quite like a steaming bowl of Creamy Vegan German Potato Soup (Kartoffelsuppe). Traditionally made with cream and bacon, this plant-based version keeps all the rich, velvety flavors while staying entirely vegan. Perfect for chilly autumn evenings or as a hearty lunch, this soup is packed with tender potatoes, carrots, leeks, and a subtle nutty creaminess from cashews. With its comforting aroma and simple ingredients, Kartoffelsuppe is the kind of soup that warms both the body and soul.
Why You’ll Love This Vegan Kartoffelsuppe
- Rich and creamy without dairy: Cashews and plant-based milk create the perfect creamy texture.
- Hearty and filling: Potatoes, carrots, and leeks make it satisfying enough for lunch or dinner.
- Simple ingredients: Most items are pantry staples or easy to find at any grocery store.
- Quick to prepare: Ready in under an hour, perfect for weeknight dinners.
- Customizable: Adjust spices, add smoked paprika or fresh herbs for extra flavor.
Ingredients
- Vegetables & Base
- 6 medium potatoes, peeled and diced
- 2 large carrots, diced
- 1 large leek, cleaned and sliced (white and light green parts)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low-sodium recommended)
- Creamy Blend
- 1/2 cup raw cashews, soaked for at least 2 hours
- 1 1/2 cups unsweetened plant-based milk (soy, oat, or almond)
- Flavor Enhancers
- 1 tsp smoked paprika
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil or vegan butter
- 2 tbsp fresh parsley or chives, chopped for garnish
- Optional Additions
- Vegan bacon bits
- Roasted garlic cloves for extra depth
Instructions
- Prep the Cashews: Soak cashews in water for at least 2 hours, or boil for 10 minutes for a quicker option. Drain before blending.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add onion, leeks, and garlic, sautéing until soft and fragrant, about 5 minutes.
- Cook the Vegetables: Add diced potatoes and carrots to the pot. Stir to coat with oil and aromatics. Cook for 3–4 minutes.
- Add Broth & Spices: Pour in vegetable broth, smoked paprika, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
- Blend the Soup: Using an immersion blender, puree the soup until smooth. Alternatively, transfer in batches to a blender and blend until creamy.
- Add Creaminess: Blend soaked cashews with plant-based milk until silky. Stir the cashew cream into the soup, heating gently for another 5 minutes. Adjust seasoning.
- Serve: Ladle soup into bowls, garnish with fresh parsley or chives, and optionally sprinkle vegan bacon bits on top. Serve warm with crusty bread.
Creamy Vegan German Potato Soup (Kartoffelsuppe)
A comforting, creamy, plant-based German potato soup made with potatoes, leeks, carrots, and a rich cashew cream.
Ingredients
Equipment
Method
- Soak cashews for at least 2 hours or boil for 10 minutes. Drain before blending.
- In a large pot, heat olive oil over medium heat. Sauté onion, leeks, and garlic until soft, about 5 minutes.
- Add diced potatoes and carrots. Stir to coat with aromatics and cook 3–4 minutes.
- Pour in vegetable broth and add smoked paprika, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer 20–25 minutes until vegetables are tender.
- Blend soup with an immersion blender until smooth. Alternatively, use a countertop blender in batches.
- Blend soaked cashews with plant-based milk until creamy. Stir into soup and heat gently for 5 minutes. Adjust seasoning.
- Serve in bowls, garnished with fresh parsley or chives, optional vegan bacon bits.
Notes
Soup can be stored in fridge for up to 4 days or frozen for 3 months.
Tips for the Perfect Vegan German Potato Soup
- Soak cashews in advance: Soaking softens them for blending and ensures a creamy, smooth texture.
- Don’t overcook vegetables: Overcooked potatoes can become gluey. Simmer until just tender.
- Adjust thickness: Add more plant-based milk for a thinner soup or cook slightly longer to thicken naturally.
- Add a tangy kick: A splash of apple cider vinegar or lemon juice brightens the flavor.
- Spice variations: Smoked paprika, white pepper, or a pinch of cayenne can enhance warmth.
Variations
- Loaded Potato Soup: Add corn kernels, peas, or sautéed mushrooms for extra heartiness.
- Herb-Forward: Mix in fresh dill or thyme for a German-inspired flavor twist.
- Smoky Version: Stir in smoked tofu or vegan sausage slices for a deeper flavor profile.
- Low-Carb Version: Substitute half the potatoes with cauliflower for fewer carbs.
Serving Suggestions
- Serve with a slice of crusty sourdough or rye bread for authentic German style.
- Pair with a fresh green salad and vinaigrette to balance the richness.
- Top with homemade croutons or roasted pumpkin seeds for texture.
- Great for meal prep: stores well in the fridge for 3–4 days and freezes beautifully for up to 3 months.
Fun Facts & Cultural Context
- Kartoffelsuppe literally translates to “potato soup” in German and is a staple in Northern Germany.
- Traditionally, the soup included bacon and cream, but modern vegan adaptations maintain richness using cashews or coconut milk.
- It’s often served during colder months or as part of festive gatherings in Germany.
- Potatoes became a staple in German cuisine in the 18th century and have since been central to many comforting soups and stews.
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