Vegan Potato Soup

Classic and comforting, this easy vegan potato soup is rich, warming, and brilliantly dairy-free!

Course Soup

Cuisine German

Keyword gluten-free potato soup, gluten-free soup recipe, potato soup, vegan potato soup

Prep Time 15

Cook Time 45

Total Time 1

Servings -8

Calories 190kcal

Author Michaela Vais

Heat oil in a large heavy-based pot over medium heat and add the onion. Sauté for 3 minutes, then add the garlic, celery, carrots, potatoes, and all the spices. Sauté for a further minute.
Pour in the vegetable broth, add the bay leaves (if using), and bring the soup to a boil.
Then, reduce the heat and let the soup simmer for about 20 minutes, covered, or until the vegetables are tender.
Transfer half the soup to another pot, remove the bay leaves (if used), and blend one half with an immersion blender until smooth.
Alternatively, blend it in a blender, making sure to work in batches, hold down the lid, and avoid overfilling the blender.
This step helps to create an interesting texture of smooth and chunky, which makes this soup really delicious!
Pour the blended soup back into the large pot, add the dairy-free cream, and stir to combine. Allow it to simmer for a few more minutes, taste it, and adjust the seasonings (salt/pepper and red pepper flakes for heat) to your liking.
Serve in bowls, garnish with fresh parsley, and enjoy!

Celery: In Germany, it’s traditional to use celeriac (celery root). However, if you can’t find it, use celery stalks (ribs).

Marjoram: I highly recommend using it as it adds wonderful flavor to this soup. If you don’t have it, you can add a little thyme and/or rosemary.

Dairy-free Cream: You can use any type (soy cream, oat cream, cashew cream, or canned coconut milk). Use plant-based milk for a low-fat version.

Store leftovers covered in the fridge for up to 3 days.