German Potato Soup


  • 1 tablespoon oil, of your choice
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery or 1/2 small celery root, diced
  • 2 medium carrots, diced
  • 2 pounds potatoes, chopped
  • 1/2 teaspoon dried marjoram
  • nutmeg, to taste
  • salt, to taste
  • pepper, to taste
  • 4 cups vegetable broth
  • 2 whole bay leaves, optional
  • 1/3 cup cream, dairy or dairy free
  • fresh parsley, optional, for garnish
  • sausage slices, optional, cooked, meat or vegan, to taste


  1. Heat the oil in a large pot over medium heat.
  2. Add the onion to the oil and sauté until translucent, about 3 minutes.
  3. Add the garlic, the celery, the carrots, the potatoes, the marjoram, the nutmeg, the salt, and the pepper to the pot and sauté until fragrant, about 1 minute.
  4. Add the vegetable broth and the bay leaves to the veggie mixture and bring it to a boil.
  5. Reduce the heat to low and simmer until all the vegetables are softened, about 20 minutes.
  6. Discard the bay leaves.
  7. Pour 1/2 of the soup into a different pot.
  8. Using an immersion blender or regular blender, blend 1/2 of the soup until smooth.
  9. Pour the blended soup back into the pot with the remaining soup and add the cream. Stir to combine.
  10. Simmer the soup until it melds together, about 3-4 minutes.
  11. Taste for seasoning.
  12. Serve with the parsley and the sausage slices.

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