potato stew

This homemade German potato soup (Kartoffelsuppe) is a warm, creamy, and simple vegan stew. Combining potatoes with carrots, celery, onion, and a selection of additional herbs, spices, and dairy-free cream leads to a more-ish comforting dish perfect for the colder months. Plus, this recipe is gluten-free, dairy-free, and will have everyone returning to for seconds (and thirds!)

Vegan Potato Soup

tbsp oil

onion (diced)

garlic

celery

carrots

potatoes (chopped)

marjoram ((*see notes))

nutmeg

Salt and pepper (to taste)

vegetable broth (or water)

bay leaves ((optional))

dairy-free cream ((*see notes))

parsley (to garnish)

Vegan sausage (sliced (optional))

Watch the video in the post for easy visual instructions.Heat oil in a large pot over medium heat and add the onion. Saute for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Saute for a further one minute.

Pour in the vegetable broth + bay leaves and bring the soup to a boil.

Let the soup simmer for about 20 minutes or until the vegetables are softened.

Pour about half of the soup into a different pot. Take out the bay leaves (if used).

Blend this part using an immersion blender until smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.

Pour the blended soup back into the large pot, add the dairy-free cream or canned coconut milk and stir to combine. Let simmer for a few more minutes, taste it, and adjust seasonings. Add more salt/pepper to taste and red pepper flakes for heat.

Serve in bowls, garnish with fresh parsley, and top with slices of vegan sausage (optional). Enjoy!

https://content.jwplatform.com/videos/1tNhBADQ.mp4

This homemade German potato soup (Kartoffelsuppe) is a warm, creamy, and simple vegan stew. Combining potatoes with carrots, celery, onion, and a selection of additional herbs, spices, and dairy-free cream leads to a more-ish comforting dish perfect for the colder months. Plus, this recipe is gluten-free, dairy-free, and will have everyone returning to for seconds (and thirds!).

German Potato Soup (Vegan Recipe)

This easy potato stew is so delicious and comforting. The starchy potatoes are combined with carrots, celery, peas and are gently cooked in a thick, flavorful broth. Perfect for crusty bread to sop it all up! 

Easy Potato Stew

olive oil

onion (any color)

garlic cloves,

carrots,

celery ribs, diced

½ lb (675 grams) potatoes, diced (approx 1 inch cubes)

rosemary

½ tsp Italian herbs

¼ tsp dried thyme

soy sauce

Dijon mustard

tomato paste

¾ tsp fine salt,

⅛ tsp black pepper,

(720 ml) low-sodium vegetable broth or water

peas

Heat the olive oil in a large Dutch oven or in a heavy-bottomed pot. Add the diced onion, the minced garlic and begin to sauté over medium heat for about 5 minutes, until the onion is translucent.

Add the diced carrot, celery and toss until combined.

Stir in the rest of the ingredients, bring to the boil, then reduce the heat and cover with a lid. Let it simmer for about 25 minutes, stirring occasionally.

After 25 minutes add the frozen peas, cook ofr 3 minutes or until tender.

Turn the heat off, taste and adjust the seasoning according to your liking.

Serve with freshly ground black pepper and warm crusty bread. Enjoy!

This easy, delectable and comforting Kerala style Potato Stew or Ishtew is made with potatoes, coconut milk, shallots or pearl onions, and some basic herbs, spices. You can have it in breakfast with appam or dosa or as a lunch or dinner.

Potato Stew (Kerala Style Recipe)

potatoes (or 3 to 4 medium-size potatoes

coconut oil

onions

tej patta ((Indian bay leaf), small-sized, optional)

ginger (- peeled & julienned)

black peppercorns (- crushed)

(- crushed)

green chilli (- slit or sliced, optional)

curry leaves (or 10 to 12 curry leaves)

water (or 2 cups thin coconut milk

Coconut Milk ((Thick) or canned coconut milk)

salt (as required)

Take 1 teaspoon whole black pepper and 2 cloves in a mortar-pestle. Crush coarsely. Keep aside.

Heat 2 tablespoons coconut oil in a pan.

Add ½ cup thinly sliced pearl onions or shallots or onions, 1 small tej patta, ginger juliennes, 10 to 12 curry leaves and 1 green chilli - slit (optional).&nbsp;

Also add the crushed black pepper and cloves.

Sauté the onions on low to medium-low heat till they soften and turn translucent. Do not brown them. Remember to stir the onions at regular intervals till they become translucent.

Then add chopped potatoes and mix them with the onions and spices.

Now add 2 cups water or thin coconut milk. Season with salt as required.

Cover the pan with its lid and simmer on a medium-low to medium heat till the potatoes are cooked and are fork tender. In between do check and stir while the potatoes are cooking.

Simmer till the potatoes have softened. The potatoes need to be cooked well, but do not overcook the potatoes.

Keep the heat to a low and add 1 cup thick coconut milk.

Mix very well and gently heat through for a minute or two. Do not heat too much or else the coconut milk can separate.

Serve potato stew with appams, idiyappams, soft dosa or ghee rice or cumin rice. You can also have it with Indian flatbreads like roti or plain paratha or lachha paratha.

Refrigerate any leftover stew and use it up in one day.

Hearty and filling, this vegan potato soup is just what you need to warm up on a cool day. Full of healthy veggies and aromatic flavors, this soup is oil-free and meal-prep friendly.

lbs potatoes ((about 5 to 6 medium potatoes))

yellow onion

vegetable broth

milk

nutritional yeast

thyme

oregano

parsley

tsp smoked paprika

sea salt

cracked pepper

Vegan Bacon Bits

green onion

yogurt

Wash and prep the celery, carrots, and onion. Dice the onion and chop the carrots and celery into half-moons.

Heat a large, heavy-bottom pot over medium-high. Add the celery carrots, and onion to the pot and cook, stirring occasionally, until the onions are translucent. You do not need to use oil because the onions will quickly release their liquid and keep the veggies from sticking.

While the veggies are starting to cook, prep the garlic and potato. Peel the garlic and chop or use a Microplane to grate into a paste. Wash the potatoes and dice into small, 1/2 inch cubes.

After the onions are translucent, add the garlic and other spices to the pot. Stir to combine and cook for about one minute. (Careful, garlic burns quickly)

Add the broth and milk to the pot and stir to combine, deglazing the bottom of the pot if necessary.

Add the potatoes and bring the soup to a boil. Reduce heat slightly and continue to boil until the potatoes are fork-tender (about 10 minutes)

Add nutritional yeast and stir to combine. Keep the soup chunky, or use a potato masher to smash some of the potatoes to thicken the soup. Alternatively, you can use a hand blender to make a smoother, creamier soup.

Taste and adjust seasonings if necessary. Serve right away. Garnish with Vegan Bacon Bits, green onions, and vegan yogurt or sour cream.

I’ve tried many potato soup recipes and this one is def one of the best. Thank you for sharing!

I don't comment on many recipes, but I have to for this one. I tried it last fall for the first time and I ended up making it weekly during the fall/winter months! It is my oldest daughter's absolute favorite meal I make. She even requested it for her birthday dinner. Now that the weather is cooling down again, it is back on our bi weekly rotation! I pretty much follow it to a T and can make it without looking at the recipe anymore haha

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Top 4 potato stew recipes from across the web

The most viewed potato stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Potato Soup

Easy Potato Stew

Potato Stew (Kerala Style Recipe)

Vegan Potato Soup

The most viewed potato stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine