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Easy Vegetarian Potato Soup (Vegan Recipe) – vegane Kartoffelsuppe

This German vegan potato soup recipe is made with simple ingredients that will leave you feeling warm and satisfied. There's nothing like a big bowl of soup (comfort food at its finest!) especially over the cold winter months.

Ingredients:

• 1 - 2 tablespoons (14 - 28 grams) vegan butter or (15 - 30 milliliters) olive oil
• 1 large onion, diced
• 8 - 10 cloves garlic, minced
• 1 cup (100 grams) diced celery
• ½ cup (61 grams) diced carrots
• 6 large potatoes, diced
• 9 cups (2.2 litres) water or vegetable broth, divided
• 4 teaspoons (24 grams) salt, divided
• ½ - 1 cup (75 - 150 grams) raw cashews (see Sylvie’s Ecke below)
• ½ - ¾ cup (72 - 108 grams) nutritional yeast
• freshly ground black pepper, to taste

Instructions:

1. Melt the butter in a large pot over medium heat. Add the onions, garlic, celery, and carrots, and cook until the veggies are softened.
2. Add the potatoes, 7½ cups (1.8 liters) water, and 3 teaspoons (18 grams) salt. Bring to a boil over medium high heat. Cook until the potatoes are tender, about 12 to 15 minutes.
3. While the potatoes are cooking, add the remaining 1½ cups (360 milliliters) water, cashews, nutritional yeast, remaining teaspoon (6 grams) salt, and pepper to a blender. Blend until completely smooth.
4. When the potatoes are done, ladle 4 to 5 cups of the soup into your blender with the cashew mixture and blend until completely smooth.
5. Pour the soup/cashew mixture into the soup pot and stir until fully combined.
6. Adjust seasonings to taste, and serve.

Notes/Hints:

• Sauté veggies in olive oil, if desired.
• If soup is too thick, add extra water.
• Be sure to soak the cashews in water ahead of time for 5 to 8 hours. Or, you can boil them in a pot for 10 to 15 minutes. Simply drain and rinse the softened cashews and add them to the recipe. If you have a high-powered blender, no need to soak if time doesn't allow.
• You can also make this soup without the cashews. While still delicious, it just won't taste as rich.
• 8-10 garlic cloves may seem like overkill, but it really isn't! Unless you really dislike garlic, I urge you to give it a try.
• Use freshly ground black pepper, if possible.
• Garnish with fresh parsley, if desired.
• Add in some of your favorite fresh herbs or spices: thyme, oregano, marjoram, bay leaf, cumin, curry powder, etc.
• If you like a little heat, blend some red pepper flakes with the cashew mixture.
• Leftover potato soup can be stored in an airtight container for several days in the fridge. It tastes even better the next day!

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated: March 23, 2026