Fall is here and that means it’s time for hearty, warming foods like soups! I love vegan German Style Potato Soup recipe as it’s full of flavor, fun and even carnivores will crave it!
- 2 tablespoons vegan butter
- 1 large leek, trimmed and chopped
- 2 large carrots, peeled and diced
- 1 celery stalk, diced
- 1 cup cabbage, chopped
- 1 large white onion, chopped
- 1/4 cup parsley, chopped plus about 2 tablespoons for garnish
- 2 cups potatoes, peeled, washed and diced
- 1/2 teaspoon caraway seed
- 1/4 teaspoon nutmeg
- 1 bay leaf
- 4 cups vegan beef broth (make with vegan beef bullion)
- 1/2 cup vegan sour cream
- 16 ounces vegan bacon, cooked and diced (or tempeh bacon) (about 2 cups)
- Salt and pepper, to taste
- Splash of white vinegar
Heat the butter in a large soup pot. Place the vegetables, parsley and onion in the pot and fry until onion becomes transparent. Add the potatoes, spices, herbs and broth. Add salt and pepper to taste, stir well and cook until potatoes are tender all the way through and almost done.
Remove about a third of the potatoes from the pot. Mash the remaining two-thirds and
return the potatoes you took out to the pot along with the sour cream and reheat the soup. Stir in the bacon pieces and cook for a few more minutes to be sure the flavors have married well and the soup has thickened. Season with salt and pepper, add just a hint of vinegar, remove bay leaf, garnish with the chopped parsley and serve.
