Bowl of smooth yellow-green potato soup with carrot pieces, chopped parsley and a basil leaf, beside raw potatoes and yellow flowers — Photo: RitaE · Pixabay Content License · Pixabay

European · Lunch · Dinner

German Potato Soup

Name: German Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European
Ingredients: 1 tbsp rapeseed (canola) oil; 1 medium onion, diced; 1 small leek, sliced; 2 medium carrots, diced; 2 stalks celery stalks, diced; 5 medium floury potatoes, peeled and cubed; 3 1/3 cups (800 ml) low-sodium vegetable broth (gluten-free); 1 2/3 cups (400 ml) water; 2 leaves bay leaves; 1 tsp dried marjoram; 1/4 tsp salt; 1/4 tsp black pepper, ground; 1 pinch nutmeg, ground; 2 tbsp fresh parsley, chopped

Kartoffelsuppe

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

A thick, comforting soup of tender potatoes, sweet carrots, celery and leek, seasoned with marjoram and a hint of nutmeg. It is partly blended for creaminess without any cream.

Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 4

Easy
Vegetarian
Vegan
Dairy Free
Gluten Free

13%

Per serving260kcal13% of a 2,000 kcal day

6gProtein

52gCarbs

4gFat

6gFiber

Calories come from: Carbs 77% · Fat 14% · Protein 9%

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Ingredients

For 4 servings

1 tbsp14 grapeseed (canola) oil
1 medium110 gonion, diced
1 small150 gleek, sliced
2 medium200 gcarrots, diced
2 stalks120 gcelery stalks, diced
5 medium800 gfloury potatoes, peeled and cubed
3 1/3 cups (800 ml)low-sodium vegetable broth (gluten-free)
1 2/3 cups (400 ml)water
2 leavesbay leaves
1 tspdried marjoram
1/4 tspsalt
1/4 tspblack pepper, ground
1 pinchnutmeg, ground
2 tbsp8 gfresh parsley, chopped

Steps

1
Heat the oil in a large pot over medium heat.
2
Add the onion and leek and cook for 5 minutes until soft but not browned.
3
Stir in the carrots and celery and cook for 3 minutes.
4
Add the potatoes, broth, water, bay leaves and marjoram.
5
Bring to a boil, then cover and simmer for 20–25 minutes until the potatoes break apart easily with a fork.
6
Remove the bay leaves.
7
Blend about half of the soup with a stick blender, leaving plenty of chunks for texture.
8
Season with salt, pepper and nutmeg, taste, and simmer 2 more minutes.
9
Serve sprinkled with parsley.

Swaps, storage and make-ahead

Swaps

Swap the rapeseed oil for olive oil or a knob of butter if you are not keeping it vegan.
Use 2 extra onions or a few spring onions instead of the leek if leeks are hard to find.
Replace half the potatoes with peeled, cubed celeriac or parsnip for a lighter, earthier soup.
Stir in a can of drained white beans before blending for a heartier bowl that stays vegan and gluten-free.

Storage

Cool and refrigerate within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot and adding a splash of water if it has thickened. Potato soup can turn grainy when frozen, so it is best kept in the fridge rather than the freezer.

Make ahead

Dice the onion, leek, carrots and celery up to a day ahead and keep them covered in the fridge; peel and cube the potatoes on the day, or hold them in cold water for a few hours. The whole soup can also be made a day ahead and reheated, adding the parsley just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Celery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (651 g)	Per 100 g
Calories	260 kcal	40 kcal
Protein	6.4 g	1 g
Carbohydrates	52.1 g	8 g
of which sugars	7.8 g	1.2 g
Fiber	5.8 g	0.9 g
Fat	4.2 g	0.6 g
of which saturated	0.4 g	0.1 g
Sodium	820 mg	126 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.