Print

Creamy Potato Kohlrabi Soup

Not sure what to do with kohlrabi? Try it in this creamy and loaded potato soup this fall and winter.

  • Yield: 6-8 servings. 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 medium potatoes, cut into 1/2-inch cubes
  • 1 kohlrabi, leaves and skin removed, cut into 1/2-inch cubes
  • 4 cups low sodium chicken or vegetable broth
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 2/3 cup low-fat milk
  • 3/4 cup shredded Cheddar cheese
  • Toppings:
  • Plain Greek-style yogurt
  • Shredded cheese
  • Chopped bacon
  • Chopped chives

Instructions

  1. Place a large pot over medium heat and add oil. Once heated, add onion and saute for 5 – 7 minutes or until softened. Remove from pot and set aside.
  2. Return pot to stove and add potatoes and kohlrabi. Cover with broth. Turn heat up to medium-high and cover. Cook for about 20 minutes or until vegetables are soft.
  3. Turn off heat and add in the cooked onions, black pepper, salt and milk. Mix well.
  4. Puree with immersion blender or regular blender (if using regular blender, add soup back to pot after pureeing.)
  5. Turn heat back on to low and mix in cheese. Stir until melted and then remove from stove.
  6. Serve with toppings.