Gluten-free, Soups, Stews and Sandwiches, Vegan/Vegetarian

Cream of Kohlrabi and Potato Soup

Loreto October 22, 2019

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Cream of Kohlrabi and Potato Soup. Here’s a soup that will take the chill out of those cool Fall nights and its richness is nothing but luxuriousness in a bowl. If you think soup takes a long time to make, think again!

Song of the day: “Something Special” by Ollie Gabriel. From the TV show Songland. P.S. love this show!

Cream of Kohlrabi and Potato Soup-pot and one bow on towell

Nothing but warm and cozy……………………..

Cream of Kohlrabi and Potato Soup,  gather up that Fall harvest because we are going to make a deliciously creamy Fall soup that has nothing but flavor and more so. As a result, lots of warm cozy feelings.



Autumn is beautiful. Colors of reds, oranges, yellows, linger on the trees as the leaves turn and slowly fall to the ground. I see the kids playing in the leaf piles laughing and jumping. We feel the temperatures change, and a feeling of retreat and slumber falls upon us, as the coldness of winter prepares to lay its blanket preserving the seeds for Spring that lay in the ground.

During this time, we crave those warm hearty rich meals. Ones that take us home and to that feeling of being taken care of. Similarly, the need for a warm creamy soup lingers in the kitchen and there is only one thing to do, get to making a wonderful Cream of Kohlrabi and Potato Soup!

Cream of Kohlrabi and Potato Soup-starting the soup

Gathering the ingredients………………

Let’s go to the fridge and kitchen and gather up all the veggies, herbs, spices. What do we have?…….

  • Kohlrabi
  • Carrots
  • Green onion
  • Celery
  • Amarosa potatoes
  • Bay leaves
  • Lime leaves
  • Garlic
  • Thyme
  • Olive oil
  • Butter
  • Rosemary
  • Vegetable broth

Cream of Kohlrabi and Potato Soup-cutting potatoes

Time to get cooking……………

This is a really easy soup, as a result, you will be wrapping your hands around a warm bowl of this creamy rich soup soon.

We start off by starting the flavor building process. A little olive oil and butter in a pan. The olive oil helps the butter not to burn and stay rich in flavor. In goes our garlic, ginger, bay and lime leaf and as a result you start to get that aroma, however, we have work to do, no time to daydream, because we have a Cream of Kohlrabi and Potato Soup to make!

So the oil/butter is being infused with all that flavor, we need to get the green onion in and all the vegetables that we diced earlier. It is a good idea to have all your prep done and organized. Similarly, you can do this in the morning or the night before, which in return will save you lots of time after coming home from work and making soup. Finally, all those diced veggies go into the pot. A little saute and seasoning with salt, pepper, onion powder, paprika, and garlic powder, and we are ready to submerge all that flavor with the good vegetable stock. 

If you don’t have, make do……….

I wanted to say if you don’t have the Amarosa potatoes you can use what you have. The potatoes help with the texture and richness of the soup, however, any potato you use will offer that. Similarly, that goes for the vegetable broth, you can use your favorite bouillon or, if you are ambitious, make homemade stock and keep it in a jar in the fridge for later use. Either way, this Cream of Kohlrabi and Potato Soups is going to be good!

We are in the last stages…………….

Let’s recap. Firstly the veggies sauteed for a bit in that beautiful flavored oil. Secondly, we added the stock. Thirdly, let it simmer till the vegetables were fork tender which took about 20 minutes and taste for seasoning. Finally, we take out the bay leaves and lime leaves and out comes our trusty hand blender and time to make this hearty soup creamy and velvety with the help of some whipping cream!

  Cream of Kohlrabi and Potato Soup-pot and one bowl 

There’s nothing like having your hands around a warm bowl of soup……….

The soup is done and it took about 30 minutes or so, unbelievable. However, now the true test. Let’s plate it and get our hands around the bowl and warm up. 

Time to taste……………

I love the texture of this soup. Creamy, velvety, and so so inviting, and that aroma of the ginger, thyme and rosemary is definitely floating in the air. The first spoonful is glorious. Smooth and this softness that just relaxes you to no end and in come all the flavors. the sweet starchy of the kohlrabi and carrots, that starch of the Amarosa potatoes. I love the hints of bay leaf and lime leaves so subtle yet so memorable and that ginger with its brightness just adds yet another level to this soup. Spoon after spoon of pure deliciousness and I feel the food love!

Final thoughts……………………….

There is nothing like having soup. Whoever made up that saying “soup for the soul” was right on the mark because this soup has surely warmed and delighted my soul. It is Fall, temperatures are starting to drop. Kids may be coming home from school for lunch and similarly, you may be coming home from a hard day’s work. Why not treat your kids or you to a delicious warm bowl of this luxuriously rich Cream of Kohlrabi and Potato Soup.


Song of the day: “Something Special” by Ollie Gabriel. from the T.V. show Songland.

Cream of Kohlrabi and Potato Soup-pot and one bowl

Cream of Kohlrabi and Potato Soup

  • Author: Loreto
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: soup
  • Method: stovetop
  • Cuisine: North American


Cream of Kohlrabi and Potato Soup. Here’s a soup that will take the chill out of those cool Fall nights and its richness is nothing but luxuriousness in a bowl. If you think soup takes a long time to make, think again!


Soup base:

  • 2 garlic cloves
  • 3 Tbsp e.v.o. oil
  • Pat of butter
  • 23 thin slices of ginger
  • A few bay leaves and lime leaves
  • 4 green onions chopped
  • 1 medium kohlrabi peeled and diced
  • 3 stalks of celery, leaves included, diced
  • 6 small carrots cleaned and diced
  • 3 Amarosa potatoes
  • Pinch of salt, pepper, onion powder, garlic powder


  • 5 cups of vegetable broth
  • 3/4 cup of whipping cream


  • Some chopped green onion
  • Sprigs of fresh rosemary


Soup base:

  1. In a cast pot drizzle in olive oil and place in butter. Toss in garlic ginger, bay leaves, lime leaves, rosemary and thyme and on low to medium heat saute for  a couple of minutes.
  2. Add in green onion and keep sauteing til soft, about one minute.
  3. Toss in the rest of the diced vegetables and saute for 5 minutes stirring to prevent sticking to the bottom of the pan.


  1. Pour in all the broth and let simmer for 20 minutes. Check vegetables with a fork for tenderness.
  2. When fork-tender, pour in cream. Stir and take out bay and lime leaves.
  3. With a hand blender, blend till smooth. Take off heat.


  1. Ladle soup into bowls, garnish with chopped green onion and a sprig of rosemary.
  2. Ready to serve.



  1. If you do not have Amarosa potatoes use what you have, just avoid a bakers potato because they can be dry and coarse.
  2. If you don’t have homemade vegetable stock use a powdered or cube form bouillon.
  3. Most of all, have fun cooking, put lots of joy into it and as a result it will be absolutely fabulous.
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Cream of Kohlrabi and Potato Soup-in the bowl

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  • Avatar
    Reply Anne Lawton October 22, 2019 at 9:28 am

    This is the perfect recipe for the fall. I just picked up some kohlrabi from a local farm, now I have a recipe for it!

  • Avatar
    Reply Kushigalu October 22, 2019 at 11:17 am

    A perfect recipe to try this season. So delicious. Going to make this weekend.

  • Loreto
    Reply Loreto October 22, 2019 at 1:17 pm

    Thank you. Would love to hear how you liked it.
    Happy cooking!

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