I created a flavorful twist on German Potato Soup that blends diced potatoes, onions, carrots, and celery in gluten-free vegetable broth. Fresh garlic and thyme round out the mix while optional smoked sausage adds depth. I love how simple ingredients yield a uniquely tasty stew worthy of exploring further.

Jump to Recipe

I recently discovered a German potato soup recipe that totally surprised me with how flavorful it is. This creamy, tasty stew has become one of my quick go-to meals since it’s not only gluten-free but also dairy-free.

I start by sautéing olive oil with a large chopped onion, minced garlic, diced carrots and celery until they get just a bit tender. Then, I combine in peeled and diced potatoes, a bay leaf, and a teaspoon of dried thyme with six cups of gluten-free vegetable broth.

I always season with salt and pepper to taste. Sometimes I throw in some smoked sausage for an extra kick but its optional if you’re keeping it strictly vegan.

The method is delightfully simple and the rich aroma fills your kitchen in no time at all. It reminds me a bit of those hearty, healthy meals I used to see in vegan and curry soup recipes, but with its own distinct twist.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, its super comforting and hearty which makes it perfect for days when I’m feeling under the weather or just need a warm meal after school. Second, I like that it uses simple ingredients that I can easily find at the store even when I’m on a budget so cooking this doesn’t feel like a chore. Third, I appreciate that the recipe is gluten-free and dairy-free which helps me stick to a healthier diet and still enjoy a tasty soup. Fourth, the added option of smoked sausage makes this soup extra flavorful and customizable, so I can decide how rich or light I want it to be depending on my mood.

Ingredients

Print Recipe (No Advertisments)

Potatoes: are packed with carbohydrates for energy while providing a comforting, hearty texture for the soup.
Onion: adds a natural sweetness that enriches the broth with flavor and antioxidants.
Carrots: bring subtle sweetness and a vitamin boost while lending a slight crunch with every spoonful.
Celery: offers a crisp texture and essential fiber that helps digestion in meals.
Garlic: adds a pungent kick and deep flavor, givin’ you an extra dose of health benefits.
Gluten free smoked sausage: its an optional protein-rich, smoky addition that boosts savory notes in each bite.
Vegetable broth: a nourishing base that combines flavours, low calorie and rich in vitamins and minerals.

Ingredient Quantities

5 medium potatoes, peeled and diced

1 large onion, chopped

2 carrots, peeled and diced

2 celery stalks, chopped

3 garlic cloves, minced

6 cups gluten-free vegetable broth

1 bay leaf

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

8 oz gluten-free smoked sausage, sliced (optional)

Fresh parsley, chopped (for garnish, optional)

How to Make this

Print Recipe (No Advertisments)

1. Heat the olive oil in a large pot over medium heat and add the chopped onion, carrots, and celery. Stir them around until they get soft, about 5 minutes.

2. Add the minced garlic and cook for another minute so it releases its flavour.

3. Add the diced potatoes into the pot and stir them with the veggies.

4. Pour in the gluten-free vegetable broth and toss in the bay leaf and dried thyme.

5. Season with salt and pepper to taste then bring the soup to a simmer.

6. If you’re using the smoked sausage, add the slices now so they heat up in the broth.

7. Let the soup simmer for about 20 to 25 minutes or until the potatoes are fork-tender.

8. For a creamier texture, mash a few of the potatoes in the pot then stir them back in.

9. Taste the soup and adjust the seasonings if needed.

10. Serve hot, and garnish with fresh chopped parsley if you like. Enjoy your tasty German potato soup!

Equipment Needed

1. Large pot – it’s what you’ll use to heat and combine all the ingredients, ensuring even cooking so you get all those vitamins and fiber from the veggies
2. Stove – you’ll need a reliable heat source to simmer the soup and help the flavors meld correctly
3. Sharp knife – essential for chopping the potatoes, onion, carrots, celery and garlic to keep their nutritional benefits intact
4. Cutting board – gives you a safe and clean surface to chop all those veggies neatly
5. Wooden spoon – perfect for stirring the mixture so the heat is evenly distributed and the ingredients mix well
6. Measuring cups and spoons – they help you accurately add the olive oil, broth, and spices so that the balance of nutrients is maintained
7. Potato masher – use it to mash some of the cooked potatoes for a creamier texture without losing the natural goodness
8. Ladle – needed for serving the soup portion by portion, ensuring each bowl gets a good mix of healthy ingredients

FAQ

Q: How do i make sure its gluten free?

Just use gluten free sausage and vegetable broth that's gluten free. If you stick to the recipe, its all set.

Q: How long does the soup need to cook?

Simmer it for about 20 to 30 minutes until the potatoes get soft. If you add sausage, mix it in near the end so it doesnt dry out.

Q: Can i add other veggies besides the ones listed?

Sure, sometimes i toss in a handful of spinach or even a few parsnips to change things up. Just be mindful of the flavors.

Q: How do i know when the soup is done?

The potatoes should be fork tender and the broth full of flavor. If it tastes bland, you can always add more salt or pepper.

Q: Can i make this soup ahead of time?

Yup, its even better after a day in the fridge. Just reheat it on low heat and stir so nothing sticks to the pan.

German Potato Soup (Kartoffelsuppe) Recipe Substitutions and Variations

For the gluten-free vegetable broth, you can use regular vegetable broth or even chicken broth if you don’t mind a non-vegetarian version.
If you don’t have gluten-free smoked sausage, try using smoked turkey sausage or a plant-based sausage as a hearty substitute.
Dried thyme can be swapped with fresh thyme, just use about three times as much since it’s less concentrated.
If you’re out of carrots, parsnips work well too and adds a slightly different, earthy flavor.

Pro Tips

1. When you’re fryin the onions, carrots and celery, take your time to get ’em a little caramelized. That extra browning really ups the flavor of your soup, even if it means waitin a few extra minutes.

2. Be really careful with the garlic; add it at the right moment so it doesn’t burn and get bitter. One minute should be enough for it to release its flavor without overpowerin the rest of the veggies.

3. If you’re usin the smoked sausage, try browning the slices in the pot first before adding the broth. It gives the sausage a better texture and intensifies the smoky flavor without making it too chewy.

4. For a creamier texture, mash a few of the potatoes once they’re tender and stir ’em back in. Just make sure you taste the soup afterwards since the mashed potatoes can mellow out the salt and spices, and you might need to adjust them a bit.