German Kohlrabi and Potato Soup Recipe
Delicate kohlrabi and potato soup is a typical dish in German homes, especially in spring and summer when young kohlrabi is cheap and slightly sweet. The flavor is a bit like a mix of vegetable soup and cauliflower cream, but milder and very “vegetable-forward”. It works great as a light weekday lunch or as a first course before a simple main.
This soup showcases the delicate, slightly sweet flavor of young kohlrabi in a very classic German way: simple, comforting and vegetable-forward. It’s easy to make, uses basic ingredients and feels both light and satisfying, making it perfect for everyday cooking.
Chef's tips
Cut the vegetables into evenly sized cubes so they cook at the same time. Use a good-quality vegetable stock – it really defines the final flavor. Don’t skip the nutmeg; it’s a typical German touch that pairs beautifully with both potatoes and kohlrabi.
How to serve
Serve as a first course before a simple main like fried eggs with potatoes, schnitzel or a vegetable casserole. For a more substantial meal, add a slice of dark rye bread with butter or a cheese sandwich on the side.
Ingredients
- kohlrabi peeled - 3 medium pieces
- potatoes peeled - 300 g
- carrot peeled - 100 g
- leek white and light green part - 60 g
- butter - 20 g
- vegetable stock homemade or from a cube - 1 l
- cream 30% or 18% - 80 ml
- parsley leaves finely chopped - 5 g
- nutmeg grated - 0.25 teaspoons
- salt to taste
- white pepper to taste
Preparation
- Cut the kohlrabi, potatoes and carrot into small cubes of about 1 cm. Cut the leek in half lengthwise, rinse thoroughly between the layers and slice into thin half-moons.
- In a large pot, melt the butter over medium heat. Add the leek and sauté for 3–4 minutes, stirring, until softened and slightly translucent but not browned.
- Add the diced kohlrabi, potatoes and carrot. Stir for 2–3 minutes so the vegetables warm up slightly and get coated in the butter.
- Pour in the vegetable stock, stir and bring to a boil. Once the soup is bubbling vigorously, reduce the heat so it only simmers gently.
- Cook covered for about 18–20 minutes, until the potatoes and kohlrabi are tender – check by inserting the tip of a knife; it should slide in without resistance.
- Pour in the cream, add the grated nutmeg and season with salt and white pepper. Stir and cook for another 2–3 minutes over low heat, without letting it come to a full boil.
- Finally, add the chopped parsley, stir and serve immediately. If you prefer a creamier soup, you can blend about 1/3 of the pot with a blender and pour it back into the rest.
Storage
Store the cooled soup in a sealed container in the fridge and use within 2–3 days. Reheat gently over low heat, stirring occasionally, without bringing it to a rolling boil so the cream stays smooth.
