Vegan German Potato Soup

ByCole Matthews
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why make this recipe

Vegan German Potato Soup is a warm and comforting dish that brings the flavors of Germany straight to your kitchen. This soup is not only hearty and satisfying but also completely plant-based, making it perfect for vegans and anyone looking to enjoy a healthier meal. It is easy to make, uses simple ingredients, and is great for any time of the year, whether it’s a chilly winter evening or a cozy summer night.

how to make Vegan German Potato Soup

Ingredients :

  • 4 large potatoes, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk (or other non-dairy milk)
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Chopped chives for garnish

Directions :

  1. In a large pot, sauté the onions and garlic over medium heat until translucent.
  2. Add the diced potatoes and vegetable broth. Bring to a boil and then reduce to a simmer for about 20 minutes or until the potatoes are soft.
  3. Blend the soup until smooth using an immersion blender or a regular blender.
  4. Stir in the coconut milk, thyme, salt, and pepper. Simmer for an additional 5 minutes.
  5. Serve hot, garnished with chives.

how to serve Vegan German Potato Soup

Serve this soup hot in bowls, topped with freshly chopped chives. It goes well with crusty bread or a fresh salad on the side. For a heartier meal, you can also pair it with a vegan sandwich.

how to store Vegan German Potato Soup

You can store any leftover soup in an airtight container in the refrigerator for up to three days. To reheat, simply warm it up on the stove over low heat, stirring occasionally. If it’s too thick, you can add a bit more vegetable broth or water to reach your desired consistency.

tips to make Vegan German Potato Soup

  • Use starchy potatoes like Russets for a creamier texture.
  • If you want a bit of a kick, add a pinch of red pepper flakes while sautéing the onions and garlic.
  • Try adding other vegetables such as carrots or celery for extra flavor and nutrition.

variation

You can customize this soup by adding ingredients like leeks or kale for added flavor and texture. For a different taste, swap the coconut milk for almond milk or cashew cream. Additionally, you can sprinkle some nutritional yeast on top for a cheesy flavor.

FAQs

1. Can I freeze Vegan German Potato Soup?
Yes, you can freeze the soup. Let it cool completely, then store it in a freezer-safe container for up to three months. To reheat, thaw in the refrigerator overnight and warm on the stove.

2. Is there a substitute for coconut milk?
Yes, you can use any non-dairy milk like almond milk, soy milk, or oat milk. Adjust the flavor and thickness to your liking.

3. Can I make this soup ahead of time?
Absolutely! The soup can be made ahead of time and stored in the refrigerator. This allows the flavors to meld together, making it taste even better the next day!

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Vegan German Potato Soup

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Print Recipe

Description

A warm and comforting vegan soup that combines the hearty flavors of German cuisine with simple, plant-based ingredients.

Ingredients

Scale
  • 4 large potatoes, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk (or other non-dairy milk)
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Chopped chives for garnish

Instructions

  1. In a large pot, sauté the onions and garlic over medium heat until translucent.
  2. Add the diced potatoes and vegetable broth. Bring to a boil and then reduce to a simmer for about 20 minutes or until the potatoes are soft.
  3. Blend the soup until smooth using an immersion blender or a regular blender.
  4. Stir in the coconut milk, thyme, salt, and pepper. Simmer for an additional 5 minutes.
  5. Serve hot, garnished with chives.

Notes

For added flavor, consider mixing in other vegetables like carrots or celery. Use starchy potatoes like Russets for a creamier texture.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Sautéing, Blending
  • Cuisine: German

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 7g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: soup, vegan, German, comfort food, plant-based

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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