Creamy Kohlrabi & Potato Soup

1. 1
   prep

   Peel and cube the kohlrabi and potatoes.

   Trim the stems and root ends from the kohlrabi. Peel away the tough outer skin with a knife. Cut both kohlrabi and potatoes into 1-inch cubes. Keep them in a bowl of water to prevent browning.

   TIPKohlrabi skin is fibrous — peel generously until you reach the crisp, pale flesh.
2. 2
   saute · ~6 min

   Sauté the onion and garlic.

   Melt butter in a large soup pot over medium heat. Add chopped onion and cook until soft and translucent, about 4-5 minutes. Add minced garlic and sauté for another minute until fragrant.

3. 3
   boil · ~20 min

   Add vegetables and water, then simmer.

   1.Drain the cubed kohlrabi and potatoes and add them to the pot.

   2.Pour in 3 cups of water and add the salt.

   3.Bring to a rolling boil, then reduce heat to low.

   4.Cover and let it simmer for 18-20 minutes until vegetables are fork-tender.

   TIPDon't overcook — the vegetables should mash easily when pressed but still hold their shape.
4. 4
   mix · ~2 min

   Blend the soup until silky smooth.

   Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until completely smooth. If using a countertop blender, blend in batches and return to the pot.

   TIPFor a countertop blender, remove the center cap and cover with a towel to let steam escape.
5. 5
   simmer · ~3 min

   Stir in warm milk and seasonings.

   1.Place the pot back on low heat.

   2.Pour in the warm milk and stir to combine until heated through, about 2 minutes.

   3.Add freshly ground black pepper and a pinch of nutmeg.

   4.Taste and adjust salt if needed.

   TIPWarming the milk beforehand prevents it from curdling when it hits the hot soup.
6. 6
   garnish

   Ladle into bowls and garnish with chives.

   Divide the hot soup evenly among serving bowls. Sprinkle chopped fresh chives over each bowl and add a final crack of black pepper. Serve immediately with crusty bread.

Cuisines we love