German Creamy Kohlrabi Soup
German creamy kohlrabi soup turns fresh kohlrabi, potatoes, and simple pantry staples into a silky, cozy bowl with mild sweetness and gentle nutmeg warmth.
This classic style German soup tastes rich, but it uses affordable vegetables and just enough dairy to make it smooth and satisfying. Kohlrabi brings fiber and vitamin C, while potatoes give the soup body without needing a lot of cream.
Why You’ll Love This Recipe
- Silky and cozy: Blended potatoes and kohlrabi create a creamy texture without making the soup heavy.
- Mild, sweet flavor: Kohlrabi tastes a little like cabbage stems and turnip, but softer and sweeter after simmering.
- Easy weeknight method: Sauté, simmer, blend, and season. The steps stay simple.
- Budget friendly: A few humble vegetables make four generous servings.
Fabian’s Budget & Health Tip: If kohlrabi leaves look fresh, wash and chop the tender greens, then simmer them with the soup during the last 5 minutes. You get extra flavor, color, and nutrients from something many people throw away.
Ingredients (Serves 4)
- 2 medium kohlrabi bulbs, peeled and diced, about 1 1/2 pounds (680 g)
- 2 medium potatoes, peeled and diced, about 12 ounces (340 g)
- 1 medium yellow onion, chopped, about 1 cup (150 g)
- 2 garlic cloves, minced, about 2 teaspoons (6 g)
- 2 tablespoons butter (28 g)
- 4 cups vegetable broth (960 ml)
- 1 cup whole milk (240 ml)
- 1/2 cup heavy cream (120 ml)
- 1/4 teaspoon ground nutmeg (0.5 g)
- 1 teaspoon salt, plus more to taste (6 g)
- 1/2 teaspoon black pepper, plus more to taste (1 g)
- 2 tablespoons chopped fresh parsley (8 g)
Step-by-Step Instructions
1. Prep the Kohlrabi and Potatoes
Cut off the kohlrabi stems and peel away the tough outer skin. Dice the pale flesh into small chunks so it cooks at the same speed as the potatoes. Dice the potatoes into similar pieces. Even pieces help the soup turn smooth instead of grainy.
2. Sauté the Onion and Garlic
Melt the butter in a large soup pot over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until it looks glossy and soft. Add the garlic and cook for about 30 seconds, just until your kitchen smells buttery and fragrant. Do not let the garlic brown, since it can turn bitter.
3. Add the Kohlrabi, Potatoes, and Broth
Stir in the diced kohlrabi and potatoes. Let them cook in the butter for 1 minute so the edges pick up flavor. Pour in the vegetable broth, then add the salt and black pepper. Bring the pot to a gentle boil.
4. Simmer Until Tender
Reduce the heat to medium low and simmer for 20 to 25 minutes. The soup is ready to blend when a fork slides through the kohlrabi and potatoes with no resistance. The broth should smell sweet, earthy, and savory.
5. Blend Until Smooth
Use an immersion blender right in the pot and blend until the soup looks creamy and even. If using a countertop blender, work in batches and leave room for steam to escape. Blend long enough that no potato lumps remain.
6. Stir in Milk, Cream, and Nutmeg
Lower the heat. Stir in the milk, cream, and nutmeg. Warm the soup for 3 to 4 minutes, but do not boil it hard after adding the dairy. Taste and add more salt or black pepper if needed. The finished soup should taste mellow, lightly sweet, and warmly spiced.
7. Garnish and Serve
Ladle the soup into bowls and sprinkle with fresh parsley. Add a small pinch of black pepper on top if you like a little extra bite. Serve it hot with rye bread, sourdough, or a simple green salad.
Expert Troubleshooting & FAQs
Can I make this German creamy kohlrabi soup without cream?
Yes. Use extra milk in place of the cream for a lighter soup. The texture will be less rich, but the potatoes still keep it smooth.
Why does my soup taste bland?
Kohlrabi has a gentle flavor, so seasoning matters. Add salt in small pinches, stir, and taste again. A little extra nutmeg or black pepper can also wake up the flavor.
Can I use a blender instead of an immersion blender?
Yes. Let the soup cool for a few minutes first. Blend in small batches so the hot liquid does not splash. Return it to the pot before adding the milk and cream.
How do I keep the milk from curdling?
Keep the heat low after adding the milk and cream. Warm the soup gently and avoid a rolling boil. Dairy stays smoother when it heats slowly.
Can I make this soup ahead of time?
Yes. Store it in the fridge for up to 3 days. Reheat it over low heat, stirring often. If it thickens in the fridge, loosen it with a splash of broth or milk.
Estimated Nutritional Facts
These values are rough estimates per serving and can change based on the broth, milk, and cream you use.
- Calories: 285
- Protein: 8 g
- Carbs: 35 g
- Fats: 13 g
German Creamy Kohlrabi Soup
Ingredients
- 2 medium kohlrabi bulbs, peeled and diced, about 1 1/2 pounds (680 g)
- 2 medium potatoes, peeled and diced, about 12 ounces (340 g)
- 1 medium yellow onion, chopped, about 1 cup (150 g)
- 2 garlic cloves, minced, about 2 teaspoons (6 g)
- 2 tablespoons butter (28 g)
- 4 cups vegetable broth (960 ml)
- 1 cup whole milk (240 ml)
- 1/2 cup heavy cream (120 ml)
- 1/4 teaspoon ground nutmeg (0.5 g)
- 1 teaspoon salt, plus more to taste (6 g)
- 1/2 teaspoon black pepper, plus more to taste (1 g)
- 2 tablespoons chopped fresh parsley (8 g)
Instructions
- 1. Prep the Kohlrabi and Potatoes. Cut off the kohlrabi stems and peel away the tough outer skin. Dice the pale flesh into small chunks so it cooks at the same speed as the potatoes. Dice the potatoes into similar pieces. Even pieces help the soup turn smooth instead of grainy.
- 2. Sauté the Onion and Garlic. Melt the butter in a large soup pot over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until it looks glossy and soft. Add the garlic and cook for about 30 seconds, just until your kitchen smells buttery and fragrant. Do not let the garlic brown, since it can turn bitter.
- 3. Add the Kohlrabi, Potatoes, and Broth. Stir in the diced kohlrabi and potatoes. Let them cook in the butter for 1 minute so the edges pick up flavor. Pour in the vegetable broth, then add the salt and black pepper. Bring the pot to a gentle boil.
- 4. Simmer Until Tender. Reduce the heat to medium low and simmer for 20 to 25 minutes. The soup is ready to blend when a fork slides through the kohlrabi and potatoes with no resistance. The broth should smell sweet, earthy, and savory.
- 5. Blend Until Smooth. Use an immersion blender right in the pot and blend until the soup looks creamy and even. If using a countertop blender, work in batches and leave room for steam to escape. Blend long enough that no potato lumps remain.
- 6. Stir in Milk, Cream, and Nutmeg. Lower the heat. Stir in the milk, cream, and nutmeg. Warm the soup for 3 to 4 minutes, but do not boil it hard after adding the dairy. Taste and add more salt or black pepper if needed. The finished soup should taste mellow, lightly sweet, and warmly spiced.
- 7. Garnish and Serve. Ladle the soup into bowls and sprinkle with fresh parsley. Add a small pinch of black pepper on top if you like a little extra bite. Serve it hot with rye bread, sourdough, or a simple green salad.
