Cream of Kohlrabi and Potato Soup

Cream of Kohlrabi and Potato Soup-pot and one bowl

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5 from 2 reviews

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
  • 2-3 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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