Kohlrabi and Potato Soup
A silky, comforting soup that pairs mild kohlrabi with creamy potatoes, finished with a shower of fresh chives.
In this Central European-inspired recipe, we keep the ingredients humble and let the vegetables shine. A base of onion and garlic builds depth, while a touch of caraway seeds adds a whisper of anise that is classic in this region. The soup is blended until completely smooth, then enriched with a swirl of cream and fresh chives for a bright, oniony finish.
Serve it with crusty bread or a simple salad for a light lunch, or as a starter to a larger meal. It's the kind of soup that tastes like a hug, and it's ready in under an hour.
Ingredients
- 2 tablespoons unsalted butter (or olive oil for vegan)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon caraway seeds (optional, but traditional)
- 2 medium kohlrabi bulbs (about 1 pound), peeled and cubed
- 1 pound Yukon Gold potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 cup heavy cream (or full-fat coconut milk for vegan)
- Salt and freshly cracked black pepper, to taste
- 1/4 cup fresh chives, finely chopped, for garnish
Instructions
- In a large heavy-bottomed pot, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Stir in the garlic and caraway seeds, if using, and cook for another minute until fragrant.
- Add the cubed kohlrabi and potatoes, and stir to coat them in the onion mixture. Pour in the vegetable broth and add the bay leaf.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, until the vegetables are very tender and easily pierced with a fork.
- Remove the bay leaf. Use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer to a blender in batches and blend on high until silky.
- Return the soup to the pot and stir in the cream. Season generously with salt and pepper. Warm over low heat for a couple of minutes, but do not let it boil.
- Ladle into bowls and garnish with a generous sprinkle of fresh chives. Serve hot.
Cook’s tips
- For extra depth, add a pinch of nutmeg or a splash of dry white wine along with the broth.
- If you have a high-powered blender, blend the soup longer for an ultra-smooth, velvety texture.
- The soup thickens as it sits; add a little extra broth when reheating to adjust consistency.
Substitutions
- Use olive oil instead of butter for a dairy-free version, and coconut milk instead of cream.
- Swap kohlrabi with an equal amount of celery root (celeriac) for a slightly earthier flavor.
- For a touch of freshness, a few drops of lemon juice before serving brightens the soup beautifully.
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.
FAQ
Can I make this soup without cream?
Absolutely. For a lighter version, simply omit the cream. The potatoes and kohlrabi still create a silky texture when blended. You can also use a splash of olive oil or a few tablespoons of plain yogurt to add richness.
What does kohlrabi taste like?
Kohlrabi has a mild, slightly sweet flavor with a hint of radish or turnip and a crisp, crunchy texture. When cooked, it becomes tender and takes on a subtle nutty note, blending beautifully with potatoes in this soup.
Do I need to peel the kohlrabi?
Yes, always peel kohlrabi before cooking. The outer skin is tough and fibrous. Use a vegetable peeler or a sharp knife to remove it, along with any woody parts near the base.
Can I use frozen kohlrabi?
Frozen kohlrabi can be used, but it may be softer and less crisp than fresh. For the best texture and flavor, we recommend fresh kohlrabi when available. If using frozen, add it directly to the pot and adjust cooking time as needed.
