Vegan Kartoffelsuppe – sweetydreamz

This vegan Kartoffelsuppe is a comforting, plant-based interpretation of the classic German potato soup, featuring tender vegetables, fragrant herbs, and creamy coconut milk. The result is a silky yet hearty soup that delivers warmth, nourishment, and satisfying depth without any dairy.

Why You’ll Love This Recipe

Rich and creamy without dairy – Full-fat coconut milk creates luxurious texture naturally.
Classic comfort with a plant-based twist – Honors traditional German flavors while remaining fully vegan.
Simple, wholesome ingredients – Built from everyday vegetables and pantry staples.
Naturally thickened texture – Potatoes break down during simmering to create body without flour.
Meal-prep and freezer friendly – Stores and reheats beautifully for future meals.
Customizable vegetable base – Easily adapted with seasonal root vegetables or herbs.

Ingredients You’ll Need

Vegetables and Aromatics

6 medium Yukon Gold potatoes, peeled and diced – Provide creamy texture and natural thickening.
2 large carrots, peeled and chopped – Add sweetness and color.
2 celery stalks, diced – Contribute subtle savory depth.
1 large yellow onion, finely chopped – Forms the aromatic base.
3 cloves garlic, minced – Enhances flavor with gentle pungency.

Liquids and Seasoning

6 cups vegetable broth – Creates the soup’s body and savory foundation.
1 cup full-fat coconut milk – Adds richness and smooth mouthfeel.
2 tablespoons olive oil – Used to sauté aromatics and build flavor.
1 bay leaf – Infuses subtle herbal complexity.
1 teaspoon dried thyme – Provides earthy, traditional seasoning.
Salt and black pepper to taste – Balances and sharpens flavor.

Garnish

Fresh parsley, chopped – Adds brightness and fresh herbal finish.

Step-by-Step Instructions

Sauté the aromatics – Heat olive oil in a large pot over medium heat, cook onion for 3–4 minutes until translucent, then add garlic and sauté briefly until fragrant.

Add and soften vegetables – Stir in potatoes, carrots, and celery, cooking about 5 minutes to begin softening and developing flavor.

Simmer the soup base – Pour in vegetable broth, add bay leaf, thyme, salt, and pepper, then bring to a boil. Reduce to a gentle simmer, cover, and cook 20–25 minutes until potatoes are fork-tender.

Incorporate coconut milk – Stir in coconut milk and simmer 5 minutes to blend flavors and enhance creaminess. Optionally blend part or all of the soup for desired texture.

Finish and serve – Remove bay leaf, adjust seasoning, ladle into bowls, garnish with parsley, and serve hot with crusty bread if desired.

Recipe Notes & Tips

Choose Yukon Gold potatoes – Their natural creaminess improves texture.
Use full-fat coconut milk – Ensures proper richness and body.
Blend partially for balance – Keeps hearty chunks while thickening the broth.
Simmer gently, not rapidly – Prevents vegetables from breaking down unevenly.
Taste before serving – Potatoes absorb salt, so final seasoning is essential.
Cool before freezing – Maintains texture and food safety.

Nutritional Information

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 bowls
Calories: ~220 per serving (estimated based on coconut milk quantity)

Perfect Pairings

Crusty whole-grain bread – Ideal for dipping into creamy broth.
Simple green salad – Adds freshness and acidity contrast.
Roasted vegetables – Complements the soup’s earthy flavors.
Vegan sausage or lentil patties – Boosts protein for a fuller meal.

Ideal Occasions

Cold-weather comfort meals – Warming and nourishing.
Meal-prep lunches – Easy to portion and reheat.
Plant-based dinner menus – Satisfying vegan centerpiece or starter.
Casual family dinners – Crowd-pleasing and approachable.

Storage & Serving Tips

Refrigerate in airtight containers – Keeps fresh for up to 4 days.
Freeze up to 3 months – Thaw overnight before reheating.
Reheat gently on stovetop – Stir occasionally to maintain creaminess.
Add fresh herbs after reheating – Restores brightness and aroma.

Creative Variations to Try

Leek and potato version – Replace onion with sliced leeks for milder sweetness.
Smoky paprika addition – Introduces subtle depth and warmth.
Extra root vegetables – Add parsnips or turnips for complexity.
Protein boost – Stir in white beans or lentils before serving.

Troubleshooting Common Issues

Soup too thin – Blend more potatoes or simmer uncovered briefly.
Soup too thick – Add warm vegetable broth to loosen texture.
Muted flavor – Increase salt, herbs, or a splash of lemon juice.
Grainy coconut texture – Stir well and avoid boiling after adding coconut milk.

Why This Recipe Works

This soup achieves creaminess through starch release from simmered potatoes combined with the emulsifying fat of coconut milk, eliminating the need for dairy or flour. Gentle sautéing builds aromatic depth, while slow simmering melds flavors into a cohesive, comforting broth. At roughly 220 calories per serving, it provides satisfying warmth and nourishment in a balanced plant-based form.

Final Thoughts

Vegan Kartoffelsuppe offers a wholesome, dairy-free take on a beloved German classic, delivering rich texture and comforting flavor with simple ingredients. Its versatility, storage ease, and nourishing profile make it ideal for everyday meals or cozy seasonal dining. For a lighter variation, reduce coconut milk slightly or increase vegetable broth while maintaining the soup’s signature creaminess.