It’s still cold and wet outside. Luckily I’m currently working from home and don’t have to get out into the yucky weather every morning. Even though you need a little extra warmth in the form of delicious food sometimes – something to warm you from the inside. It’s called soul food. Delicious food to keep you warm and make you feel comfy. Like this delicious Soup with Potatoes & Kohlrabi. One large pot can feed a crowd or in times of lockdown only a few individuals several days in a row.
Soup is not always »my cup of tea«. I like a rich and thick soup with loads of stuff in it – almost like a stew, but a clear consommé is just not doing the trick for me. Except for a classic »Flädlesuppe« – a popular soup from the south of Germany made with crêpes. Those thin clear soups are just too much liquid for me without any substance even though they normally have loads of flavors. If I want to put a lot of hot liquid into my body I prefer a cup of coffee.
This potato kohlrabi soup here can be made either way – thinner or thick like I did – and you can see in the pictures. Prepared according to the recipe up to the second to last step you basically get a thin, slightly creamy soup with chunks of potato and kohlrabi in it. The vegetables should be soft when cooked, but not automatically falling apart. To get a thicker soup that is more like a stew, you can puree a small portion of the potatoes and kohlrabi and the result will be a nice and thick, creamy soup. One I like a lot.
If you prefer the whole thing to be vegetarian, just leave out the sausages or replace them with vegan sausages, for example. Even without any sausages, this is a super tasty dish – perfect on a cold winter day.
In case you are interested in other soups like this one, I can recommend trying some more from the blog here. Our Hungarian Goulash Soup is an absolute crowd pleaser. It’s a great dish for days when the whole family comes over for a visit. Same for our White Beans, Potato & Chorizo Soup. These simple hearty soups are just great.
INGREDIENTS / ZUTATEN
(4 servings)
28 oz. (800g) waxy potatoes
2 kohlrabi
1 large onion, chopped
2 garlic cloves, chopped
2 tbsp. olive oil
1 1/2 tbsp. Dijon mustard
27 fl. oz. (800ml) vegetable stock
6.8 fl. oz. (200ml) heavy cream
4 knockwurst sausages
salt, pepper, chili flakes
(4 Portionen)
800g Kartoffeln (vorwiegend festkochend)
2 Kohlrabi
1 große Zwiebel
2 Knoblauchzehen
2 EL Olivenöl
1 1/2 EL Dijon Senf
800ml Gemüsebrühe
200ml Sahne
4 Rauchenden (Knackwürste)
Salz, Pfeffer, Chiliflocken
DIRECTIONS / ZUBEREITUNG
1. Peel and dice the potatoes and kohlrabi. Peel and finely chop the onion and garlic. Add the oil to a large pot and heat up. Add the chopped onions and garlic and fry until glossy. Next, add the potatoes and kohlrabi and fry briefly. Add the mustard, mix everything well, and fry for about 1 minute more. Deglaze with the vegetable stock and heavy cream. Bring everything to a boil, then add the sausages.
2. Reduce the heat and let the soup simmer for about 20-25 minutes. Mash/puree a small portion of the potatoes and kohlrabi with a potato masher or immersion blender and season with salt, pepper, and chili flakes before serving.
1. Die Kartoffeln und den Kohlrabi schälen und würfeln. Zwiebel und Knoblauch schälen und fein hacken. Das Öl in einen Topf geben und erhitzen. Die gehackten Zwiebeln und Knoblauch dazugeben und kurz anschwitzen. Kartoffeln und Kohlrabi dazugeben und kurz mit anbraten. Den Senf dazugeben, alles gut vermischen und für etwa 1 Minute weiter anbraten. Mit der Gemüsebrühe und der Sahne ablöschen. Alles kurz aufkochen, dann die Rauchenden (Knackwürste) dazugeben.
2. Die Hitzezufuhr reduzieren und alles für etwa 20-25 Minuten köcheln lassen. Mit einem Kartoffelstampfer oder Stabmixer einen kleinen Teil der Kartoffeln und des Kohlrabi zerdrücken/pürieren und dann mit Salz, Pfeffer und Chiliflocken würzen/abschmecken.
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Here is a version of the recipe you can print easily.
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Potato & Kohlrabi Soup
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 00:30
- Yield: 4 1x
- Category: Soup
- Method: -
- Cuisine: Germany
Description
This is a delicious treat for fall and winter – a warm soup with kohlrabi and potatoes. Like the one grandma made when she was still around…
Ingredients
28 oz. (800g) waxy potatoes
2 kohlrabi
1 large onion, chopped
2 garlic cloves, chopped
2 tbsp. olive oil
1 1/2 tbsp. Dijon mustard
27 fl. oz. (800ml) vegetable stock
6.8 fl. oz. (200ml) heavy cream
4 knockwurst sausages
salt, pepper, chili flakes
Instructions
1. Peel and dice the potatoes and kohlrabi. Peel and finely chop the onion and garlic. Add the oil to a large pot and heat up. Add the chopped onions and garlic and fry until glossy. Next, add the potatoes and kohlrabi and fry briefly. Add the mustard, mix everything well, and fry for about 1 minute more. Deglaze with the vegetable stock and heavy cream. Bring everything to a boil, then add the sausages.
2. Reduce the heat and let the soup simmer for about 20-25 minutes. Mash/puree a small portion of the potatoes and kohlrabi with a potato masher or immersion blender and season with salt, pepper, and chili flakes before serving.
Notes
Enjoy cooking!
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