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.
Soups made with young kohlrabi and potatoes are a common part of home-cooked lunches in southern Germany, especially during the season for fresh market vegetables.
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.
Why this version works
- Using leek instead of regular onion creates a milder, sweeter flavor base.
- Partially blending the soup thickens it without flour, so it stays light.
- Adding the cream at the end, without boiling, prevents curdling and lumps.
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.
Watch out for
- Don’t blend all the vegetables if you want to keep the home-style character of the soup – a fully smooth cream will taste completely different.
- Add nutmeg in very small pinches, tasting after each addition.
Substitutions
- You can replace the vegetable stock with a light chicken broth for a fuller flavor.
- Swap the cream for whole milk (3.2%) plus a tablespoon of butter if you want a lighter version.
- Instead of nutmeg, use a pinch of ground caraway for a more savory note.
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 so they cook evenly. Cut the leek in half lengthwise, rinse thoroughly between the layers to remove any grit 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, until it softens and turns translucent – it should soften slightly but stay pale green, without brown edges.
- Add the kohlrabi, potatoes and carrot. Stir for 2–3 minutes until the vegetables warm through, are coated in the butter and start to release a gentle sweet, vegetable aroma, but are not yet soft.
- Pour in the stock, stir and increase the heat. When the soup comes to a strong boil, reduce the heat so it only gently simmers and the surface just trembles, without a rolling boil.
- Cook covered for 18–20 minutes. Check the largest piece of kohlrabi with the tip of a knife – it should slide in without resistance and the edges of the vegetables should look slightly rounded.
- For a thicker soup, scoop out 1–2 cups of the vegetables with a ladle. Blend the rest in the pot with a hand blender until smooth and velvety, then return the reserved vegetables and stir.
- Add the cream and nutmeg, season with salt and white pepper. Heat for another 2–3 minutes over low heat, without letting it come to a vigorous boil – the surface should only gently steam.
- Finally, add the chopped parsley, stir and serve immediately. The soup should be pale, slightly creamy, with clearly visible, soft but not overcooked pieces of vegetables.
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.
This is one of those understated soups that doesn’t look spectacular, but disappears from the pot surprisingly fast. It’s a great way to use up kohlrabi when it’s in season and to introduce kids to its mild flavor.
