German Potato Soup
German Potato Soup made with potatoes, onion, garlic, celery, carrots, marjoram, nutmeg, vegetable broth, dairy-free cream, parsley, and vegan sausage.
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Servings: 4
Ingredients
Soup
- 1 tbsp oil
- 1 onion diced
- 3 garlic cloves minced
- 2 celery stalks diced, or ½ small celery root, diced
- 2 medium carrots diced
- 2 lb potatoes chopped
- ½ tsp dried marjoram
- 1 pinch nutmeg
- Salt and black pepper to taste
- 4 cups vegetable broth or water
- 2 whole bay leaves optional
- ⅓ cup dairy-free cream or canned coconut milk
For Serving
- Fresh parsley chopped, for garnish
- Vegan sausage sliced, optional
Instructions
Sauté the onion.
- Heat the oil in a large pot over medium heat. Add the diced onion and sauté for approximately 3 minutes, or until softened and fragrant.
Add the vegetables and seasonings.
- Add the minced garlic, diced celery or celery root, diced carrots, chopped potatoes, dried marjoram, nutmeg, salt, and black pepper. Stir well and sauté for an additional 1 minute to lightly coat the vegetables with the oil and seasonings.
Add the broth.
- Pour in the vegetable broth or water. Add the bay leaves, if using, and stir to combine.
Bring to a boil.
- Increase the heat as needed and bring the soup to a boil.
Simmer the soup.
- Reduce the heat to medium-low and allow the soup to simmer for approximately 20 minutes, or until the potatoes, carrots, and celery are tender.
Separate part of the soup.
- Carefully transfer about half of the soup to a separate pot or heat-safe bowl. Remove and discard the bay leaves, if used.
Blend until smooth.
- Blend the separated portion of the soup with an immersion blender until smooth. If using a regular blender, blend in batches and do not overfill the blender.
Combine the soup.
- Pour the blended soup back into the large pot with the remaining chunky soup. Stir until evenly combined.
Add the dairy-free cream.
- Stir in the dairy-free cream or canned coconut milk. Allow the soup to simmer for a few additional minutes until heated through and creamy.
Adjust the seasoning.
- Taste the soup and adjust with additional salt, black pepper, or red pepper flakes, if desired.
Serve.
- Ladle the soup into bowls. Garnish with fresh parsley and top with sliced vegan sausage, if using. Serve warm.
Notes
This recipe is naturally gluten-free when prepared with certified gluten-free ingredients.
Use certified gluten-free vegetable broth, as some packaged broths may contain gluten-based additives or flavorings.
If adding vegan sausage, choose a certified gluten-free vegan sausage, since many plant-based sausages contain wheat gluten.
Confirm that the dairy-free cream or canned coconut milk is gluten-free and free from gluten-containing thickeners.
Check dried marjoram, nutmeg, salt, black pepper, and any red pepper flakes for gluten-free labeling if cooking for someone with celiac disease or severe gluten sensitivity.
Use clean cookware, cutting boards, knives, ladles, and serving bowls to prevent cross-contamination.
Serve with gluten-free bread, gluten-free crackers, or a gluten-free side salad if desired.