Ever wondered how Germans stay cozy during cold winters? The answer might be in a bowl of Creamy German Potato Soup, or as it’s lovingly called, Kartoffelsuppe. This hearty, rustic, and ultra-comforting recipe is a staple in German households, and for good reason—it’s simple, filling, and full of flavor. Traditionally made with root vegetables and rich broth, this dairy-free version brings all the coziness of the original without compromising creaminess. Whether you’re craving something nostalgic or need a soul-warming soup for your weekly meal plan, this Kartoffelsuppe will hit the spot.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium potatoes, peeled and cubed
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1/2 cup dairy-free cream (like oat or cashew)
- 1 tsp dried marjoram
- 1/2 tsp nutmeg (optional)
- Salt & black pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Sauté the Base
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté for 3–4 minutes until soft.
- Stir in minced garlic and cook for another minute.
Step 2: Add Vegetables and Simmer
- Add chopped potatoes, carrots, and celery to the pot.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes, or until vegetables are fork-tender.
Step 3: Season and Cream
- Add marjoram, nutmeg (if using), salt, and black pepper.
- Stir in the dairy-free cream and simmer on low for 5 more minutes.
Step 4: Blend and Serve
- Use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Ladle into bowls and garnish with fresh parsley before serving.
Variations
- Add leeks for a more traditional Bavarian flavor.
- Use sweet potatoes or parsnips for a twist.
- Top with plant-based sausage slices for added protein.
- Include a splash of apple cider vinegar for a touch of tang.
Cooking Note
- Blend about half the soup to create a creamy texture while preserving hearty chunks.
- Dried marjoram is a classic herb in German soups—don’t skip it!
- If the soup becomes too thick, add more broth or water until desired consistency is reached.
Serving Suggestions
Serve this soup with warm crusty rye bread or a rustic sourdough roll. It pairs perfectly with a side of tangy German mustard or a dollop of dairy-free yogurt. For a light meal, add a cucumber salad with dill on the side.
Storing Tips for the Recipe
Let the soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. It freezes beautifully—just skip the cream and add it after reheating. Reheat gently over low heat, stirring often.
Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Nutritional Information (Per Serving)
Calories: 290
Protein: 5g
Sodium: 640mg
Healthier Alternatives for the Recipe
Use low-sodium broth to reduce sodium content. For added fiber, keep the skins on the potatoes (scrubbed well). Swap olive oil for avocado oil for more monounsaturated fats, and consider adding white beans for an extra protein boost.
Common Mistakes to Avoid
- Over-blending: You want a balance of creamy and chunky—don’t purée it fully.
- Under-seasoning: Taste and adjust salt at the end—potatoes soak up flavor!
- Adding cream too early: Always add it after simmering to prevent curdling.
- Skipping marjoram: This herb gives the soup its authentic German taste.
Conclusion
This Creamy German Potato Soup (Kartoffelsuppe) is everything a cozy soup should be—rich, smooth, hearty, and full of rustic charm. Whether you’re embracing your heritage or exploring new comfort foods, this dairy-free version checks all the boxes. Make it once, and it will become a regular in your seasonal rotation. Don’t forget to serve it with love and a slice of fresh bread.
Frequently Asked Questions (FAQs)
Q1: Can I make this soup in advance?
A: Yes! It stores and reheats well. Just add the cream when reheating for best results.
Q2: Is this soup gluten-free?
A: Yes, all the ingredients are naturally gluten-free. Just double-check your broth.
Q3: What can I use instead of marjoram?
A: Thyme or oregano can be substituted, but marjoram is recommended for authenticity.
Q4: Can I freeze Kartoffelsuppe?
A: Yes! Just omit the cream before freezing and stir it in after reheating for best texture.
Creamy German Potato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Creamy German Potato Soup (Kartoffelsuppe) is a traditional dish with a cozy, rustic vibe. This dairy-free version is velvety smooth, savory, and packed with hearty vegetables and herbs that warm the soul in just 40 minutes.
Ingredients
1 tbsp olive oil 1 medium onion, diced 2 garlic cloves, minced 3 medium potatoes, peeled and cubed 2 carrots, chopped 2 celery stalks, chopped 4 cups vegetable broth 1/2 cup dairy-free cream (like oat or cashew) 1 tsp dried marjoram 1/2 tsp nutmeg (optional) Salt & black pepper to taste Fresh parsley for garnish
Instructions
1. Heat olive oil in a large pot. Add onion and sauté 3–4 minutes. Stir in garlic and cook another minute. Add potatoes, carrots, celery, and broth. Bring to a boil. Simmer for 20 minutes until veggies are tender. Add marjoram, nutmeg, salt, and pepper. Stir in dairy-free cream and simmer 5 more minutes. Blend half the soup with an immersion blender. Garnish with parsley and serve.
Notes
Use low-sodium broth to reduce salt. Add leeks or white beans for a twist. Freeze before adding cream; stir it in when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 640mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg