Potato Soup is such a classic in Germany. The soup has to be super creamy but there still have to be some potato and carrot pieces left. That’s how I ate it growing up. If you want to be closer to the traditional way you could add sliced vegan sausages.

A few days ago I realized I never attempted making the soup on my own. Normally I ate it store-bought but I never found a vegan creamy potato soup in the stores. So, I had to make my own version which tastes so much better anyway!

I prefer using celery root to the normal celery stems in the soup as I find it adds a better flavor to the potato soup. I know a celery root is huge and enough for a lot of soup, so make sure you plan ahead with some other celery recipes. Celery cutlets are a perfect dish for the next day. I’ll upload a recipe for that too as soon as I get a good picture of them.
With decorating the potato soup you get to be creative. I went for some more soy cream and fresh parsley from my windowsill. You could add pumpkin seeds or chopped nuts.

I decided to categorize the recipe as an autumn recipe because autumn for me is soup season. Still, I created this recipe I few days ago because I managed to fetch a cold in spring (while it was really warm…). And I’d say it is a great healthy recipe for when you have a cold.

Do you want to take a look at other Dinner ideas? Here you can find them.
What about a dessert after the soup? Here are some ideas!