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Creamy Vegan German Potato Soup (Kartoffelsuppe)

A comforting, creamy, plant-based German potato soup made with potatoes, leeks, carrots, and a rich cashew cream.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: German, Vegan
Calories: 210

Ingredients
  

Vegetables & Base
  • 6 potatoes peeled and diced
  • 2 carrots diced
  • 1 leek sliced, white and light green parts
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth low-sodium
Creamy Blend
  • 1/2 cup raw cashews soaked
  • 1 1/2 cups unsweetened plant-based milk
Flavor Enhancers
  • 1 tsp smoked paprika
  • 1/2 tsp ground nutmeg
  • 2 tbsp olive oil or vegan butter
  • 2 tbsp fresh parsley or chives chopped for garnish
  • Salt and pepper to taste

Equipment

  • Mixing bowls
  • Large pot
  • Immersion blender
  • Cutting board

Method
 

  1. Soak cashews for at least 2 hours or boil for 10 minutes. Drain before blending.
  2. In a large pot, heat olive oil over medium heat. Sauté onion, leeks, and garlic until soft, about 5 minutes.
  3. Add diced potatoes and carrots. Stir to coat with aromatics and cook 3–4 minutes.
  4. 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.
  5. Blend soup with an immersion blender until smooth. Alternatively, use a countertop blender in batches.
  6. Blend soaked cashews with plant-based milk until creamy. Stir into soup and heat gently for 5 minutes. Adjust seasoning.
  7. 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.