Easy Vegetarian Potato Soup (vegan recipe) – Vegane Kartoffelsuppe

by: Sylvie Fulson  /  Oma Gerhild's daughter-in-law and plant-based cook

Jump to recipe ⇣

Find this recipe in this cookbook!

From hearty soups and comforting mains to classic sides and desserts, enjoy German favorites made vegetarian and vegan-friendly!

Get the cookbook >

This soup has a rich and creamy base with nourishing vegetables and potato chunks that are sure to warm the cockles of your heart.

It's that time of year again. There's nothing quite like a warm bowl of soup on a cold winter night, and this creamy vegan potato soup, aka vegane Kartoffelsuppe, fits the bill perfectly. It has a rich and creamy base with nourishing vegetables and potato chunks that are sure to warm the cockles of your heart.

This vegan version of a German chunky potato soup is loaded with potatoes and healthy veggies with a blended cashew base (a perfect substitute for heavy cream!) for added richness and deliciousness.

Not only is this homemade potato soup absolutely yummy, it's also quick and easy to make. Serve it with some crusty bread, like Oma's Easy Artisan Bread, spread with vegan butter or cashew cream, and you've got yourself a fabulous meal. Wunderbar!

I do hope you give it a try. This wonderfully chunky, yet creamy potato soup could easily become your favorite soup!

Did you know?

Potatoes are a nutrient-dense vegetable. They are an excellent source of vitamin C and contain more potassium than bananas. They're also a source of vitamin B6, iron, and calcium.

With complex carbohydrates, fiber, and protein, the humble potato is a nutritional powerhouse that'll help fuel your body and brain throughout the day.

Oma says:

• I am so happy that Sylvie wrote this recipe for her creamy potato soup to include here on the site. Why? Because it's SO good! I'm always happy when I'm over at her house for lunch and she's serving this or a variation of it. 
• I recall the time that we were having it and there was an unusual flavor that I just couldn't place. It was good, but I just couldn't identify it. It turned out to be radishes (one of Sylvie's variations). NEVER had I EVER eaten cooked radishes! For me, they were salad fare. But, thanks to Sylvie, I learned differently that day. Yum.

Prepare all the vegetables before you start

How to Make easy Vegan Potato Soup

Start by sautéing some onion, lots of fresh garlic, celery, and carrots in a large soup pot until the vegetables have softened.

Add diced potatoes, water or veggie broth, and season with salt. Cook over medium-high heat until the potatoes are tender.

Meanwhile, blend together some water, raw cashews, nutritional yeast, salt, and freshly ground black pepper until perfectly smooth.

Once the potatoes are cooked, ladle about 4 to 5 cups of the potato/vegetable mixture into the blender with the cashew mixture and blend until smooth.

Pour the contents of the blender back into the pot and stir until well combined.

As an alternative to blending some of the potato mixture with the cashew mixture, simply pour the cashew mixture into the pot and use an immersion blender or a potato masher to reach your desired level of texture and creaminess.

Adjust seasonings to taste, and serve.

Easy Vegetarian Potato Soup with red peppers (Vegan Recipe)

Variations

I think the best part about this deliciously simple soup is that it is so versatile. It's the perfect recipe for using whatever vegetables you have on hand, whether fresh or frozen. You can easily sub out the carrots and celery for 1½ cups of pretty much any vegetable or combination of vegetables. Here's a list of the many variations I have tried with great success:

• green beans
• mushrooms
• red, yellow, and orange bell peppers, seasoned with curry powder
• radishes and radish greens (for this version, I puréed the entire soup for a completely creamy soup)
• just celery, no carrots
• broccoli and/or cauliflower
• Brussels sprouts
• corn
• celeriac
• kale

You can use your favorite potato, or whatever you have on hand: red potatoes, Yukon gold potatoes, russet potatoes, new potatoes, etc. Or try a mix of white potatoes and sweet potatoes.

Other variations

Make it a loaded potato soup by adding a dollop of vegan sour cream, sprinkled with vegan cheese shreds, vegan bacon bits, and sliced green onions.

Or keep this German Kartoffelsuppe traditional with the addition of Suppengrün (soup greens) and vegan German sausage.

Ready to make this easy potato soup recipe?

Print Recipe

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.

Prep Time:

15 minutes

Cook Time:

25 minutes

Total Time:

40 minutes

Servings:

Makes 6-8 servings

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!

*  *  *  *  *

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

Updated: March 23, 2026

From Oma's heart to your table

Complete your set today - order now!

What’s for Dinner?

Let Oma help! Join my Kaffeeklatsch for easy German recipes and a little taste of Germany in your inbox.

 

You’ll also get my free Most Popular Recipes ebook right away.

 

Email address

First name

YES, SEND ME THE RECIPES!

Thanks for joining!

Keep your eyes on your inbox for my email. 

---

Follow Oma on Social Media:

instagramyoutubefacebookpinterest

Comments?  Questions?

You can leave a comment about this recipe or ask a question...

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

Meet with us around Oma's virtual table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

Recent Articles

• 
• 

1. Dill Pickle Coleslaw (Dillgurken-Krautsalat)

   Sep 14, 26 01:12 AM

   
   Dill Pickle Coleslaw boasts cabbage, carrots, and pickles, topped with a creamy, Northern-inspired mayonnaise dressing. It's refreshingly perfect for all summer ventures!

   Read More

2. Authentic German Bratwurst and Sauerkraut Recipe

   Sep 11, 26 10:24 AM

   
   Oma’s German bratwurst and sauerkraut recipe with authentic flavors in this dish of hearty bratwurst, tangy sauerkraut, and apples, that popular throughout Germany.

   Read More

3. Traditional German Red Cabbage Recipe – Oma's Rotkohl Rezept

   Sep 08, 26 08:53 PM

   
   The red cabbage recipe (rotkohl) is sweet, tangy, and easy to make. A German classic with big flavor and little fuss—just how Oma likes it!

   Read More

Let's connect...

From Oma's heart
to your table

Complete your set today - order now!

More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.