Vegan German Potato Soup
A cozy, creamy bowl of Vegan German Potato Soup that's hearty and perfect for weeknight meals, made without dairy for a rich mouthfeel.
Ingredients
Main Ingredients
- 4 large large potatoes, peeled and diced Use starchy potatoes for creamier body.
- 1 large large onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth Can be homemade or store-bought.
- 1 cup coconut milk or plant-based cream Coconut milk adds sweetness; plant-based cream gives a neutral flavor.
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste Always taste before serving.
- Chopped chives for garnish Optional, but adds a nice touch.
Instructions
Preparation
- In a large pot, add a splash of water and sauté the onions and garlic until softened.
- Add the diced potatoes, carrots, and celery, and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 20 minutes.
- Stir in the coconut milk and thyme, and season with salt and pepper.
- Use an immersion blender to blend the soup until creamy, or leave it chunky if preferred.
- Serve hot, garnished with chopped chives.
Notes
This soup keeps well refrigerated for up to 4 days and freezes nicely, portioned for lunches. Reheat gently to avoid splitting the coconut milk. For a smokier flavor, add liquid smoke or smoked tofu while reheating.