Light & Creamy Kohlrabi Leek Soup
A silky-smooth soup that lets the delicate, slightly sweet flavor of kohlrabi shine through. Leeks are gently sweated to build a mellow aromatic base, then simmered with tender kohlrabi and blended until irresistibly creamy—no heavy cream needed. Light yet satisfying, it makes an elegant starter or a comforting lunch.
For 4 servings
- prep
Prep the vegetables.
1.Trim the roots and dark green tops from the leeks, keeping only the white and light green parts.2.Halve the leeks lengthwise and slice into thin half-moons. Rinse well in a bowl of water to remove grit.3.Peel the kohlrabi bulbs with a knife, removing the fibrous outer layer. Cut into 1-inch cubes.4.Peel and cube the potato into 1-inch pieces. - saute · ~8 min
Sweat the leeks and garlic.
1.Heat olive oil in a large pot over medium heat.2.Add the sliced leeks and cook gently, stirring occasionally, until softened but not browned.3.Add the minced garlic and cook for 30 seconds until fragrant.TIPKeep the heat low—browning the leeks will mute their delicate sweetness. - simmer · ~20 min
Simmer the soup with kohlrabi and potato.
1.Add the cubed kohlrabi, potato, and water to the pot.2.Stir in the salt.3.Bring to a boil, then reduce heat to a steady simmer.4.Cover partially and cook until the kohlrabi and potato are completely tender.TIPTest the kohlrabi with a fork—it should offer no resistance. - mix · ~2 min
Blend until silky smooth.
1.Remove the pot from heat.2.Blend the soup carefully with an immersion blender until completely smooth.3.If using a countertop blender, work in batches and vent the lid to let steam escape. - mix · ~2 min
Season and brighten.
1.Return the pot to low heat.2.Stir in the black pepper, freshly grated nutmeg, and lemon juice.3.Taste and adjust the salt and pepper. - serve
Ladle into bowls and garnish.
1.Ladle the hot soup into four bowls.2.Sprinkle each bowl with chopped chives.3.Finish with a light drizzle of olive oil if desired.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash leeks thoroughly after slicing to remove any hidden grit between layers.
- 2Don't skip peeling the kohlrabi—the fibrous outer skin can be tough and stringy.
- 3Simmer until kohlrabi and potato are fork-tender with no resistance for the silkiest texture.
- 4Use an immersion blender to avoid transferring hot soup; if using a standing blender, vent the lid to release steam.
- 5Add the lemon juice only after blending to preserve its bright, fresh flavor.
- 6This soup thickens as it cools; thin with a splash of water or broth when reheating.
- 7Make ahead and refrigerate up to 3 days; the flavor deepens overnight.
Adapt it for your goals.
Herb-infused
Add a sprig of fresh thyme or a bay leaf during simmering, then remove before blending, for an extra layer of savory depth.
Dairy free creamyDairy-free creamy
For a richer texture, swirl in a tablespoon of unsweetened cashew cream or coconut cream after blending.
SpicedSpiced
Add 1/2 teaspoon ground cumin or coriander with the garlic for a warm, earthy twist that complements the kohlrabi.
Why this is on our healthy list.
Low in Calories
This soup is naturally low-calorie and light, made without cream or butter, making it a satisfying option for weight-conscious meals.
Rich in Fiber
Kohlrabi and leeks both provide dietary fiber, supporting digestive health and helping you feel full longer.
Good Source of Vitamin C
Kohlrabi is notably high in vitamin C, which supports immune function and skin health.
Heart-Friendly Fats
Olive oil provides monounsaturated fats, known for their positive effects on cholesterol levels and heart health.
Frequently asked questions
Kohlrabi has a mild, sweet, and slightly peppery flavor similar to broccoli stems or a very mild turnip, with a crisp texture.
