Mimi's Vegan Kitchen: Kartoffelsuppe aka Potato Soup

January 8, 2018

Hello everyone! At the time when this post goes up, I’ll probably be having a warm lunch somewhere in Berlin. I believe I never mentioned this before but Germany holds a very special place in my heart. It is definitely a second home to me because I’ve spend more time in Germany than in any other country in the world, except for Egypt obviously.


On my first trip to Germany, I signed up for a cooking class, along with a couple of my best friends. The theme? Potatoes! And I was obsessed with the potato soup so I kept the recipe sheet we were given with all 7 potato-based recipes. That was, believe it or not, 10 years ago!


The original recipe is not vegan but I swapped a few ingredients and there you have it!


Serves: 4

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes



  • ½ kilo of potatoes

  • 2 leeks

  • 3 cups of vegetable stock

  • ½ cup of plant-based milk*

  • Salt and pepper to taste

  • Chives to garnish

* Go for a milk that doesn’t have an overpowering flavor such as cashew, almond, oats or soy milk.



Step 1: Wash, peel and dice the potatoes. Wash, dry and slice the leeks.

Step 2: Heat the vegetable stock and add the potatoes and leeks and simmer for about 30 minutes or until the potatoes are very tender and crumbly.

Step 3: Season with salt and pepper, add the milk and then mash everything either using an immersion blender or transfer into a regular blender and then return to the pot and serve with chopped chives on top (which I didn’t have so I used green onions instead).


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