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bowl of german kohlrabi soup sprinkled with parsley and seeds.

Creamy Kohlrabi Soup with Potatoes (German Recipe)

A perfectly creamy and delicious German kohlrabi soup recipe with potatoes and cream cheese.
Course Soup
Cuisine German
Diet Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 267kcal
Author Adina


  • 1.5 lbs kohlrabi 700 g, about 2-3 depending on size
  • 1 lb potatoes 450 g, floury or all-purpose potatoes
  • 1 medium onion
  • 1 tablespoon olive oil
  • cups vegetable or chicken stock 750 ml/ 25 fl.oz
  • 3 heaped tablespoons cream cheese Philadelphia style
  • 2 tablespoons freshly squeezed lemon juice more or less to taste
  • 1 teaspoon sugar
  • a few gratings of nutmeg
  • fine sea salt and ground black pepper
  • small bunch of parsley
  • a pinch of red chili flakes optional
  • a pinch of nigella seeds optional


  • Clean kohlrabi: Remove the stems and the leaves of the kohlrabi. Keep the leaves separated as they will be only added to the soup towards the end of the cooking process.
  • Chop: Place the kohlrabi bulb on a cutting board and slice off the top and bottom, removing the small woody part at the bottom of the kohlrabi bulb. Peel the skin with a knife or vegetable peeler like you would peel an apple. Discard the skin. Cut the kohlrabi bulb and the stems into cubes.
  • Chop vegetables: Peel and cube the potatoes as well. Finely chop the onion.
  • Saute vegetables: Heat the oil in a soup pan and cook the onion for about 2-3 minutes or until translucent. Add the cubed vegetables and cook for about another 4 minutes, stirring a few times in between.
  • Simmer: Add the vegetable or chicken stock, bring to a boil, turn down the heat and simmer the kohlrabi soup for about 20 minutes or until the vegetables are tender. Add the chopped kohlrabi leaves during the last 5 minutes of the cooking time.
  • Add the cream cheese to the soup and blend the soup with an immersion blender (Note 2). Reheat the soup gently without bringing it to a boil again.
  • Season: Add salt, pepper, sugar, nutmeg, and one tablespoon of lemon juice. Taste again and adjust the taste with more lemon juice and more spices.
  • Serve: Sprinkle with the chopped parsley and maybe some red chili flakes and nigella seeds.


  1. Vegan soup: Use vegetable stock and replace the cream cheese with vegan cream, like soy or oat cream.
  2. Don't over-blend the soup, it contains potatoes and potatoes turn gluey if you blend them too much.


Serving: 1/4 of the soup | Calories: 267kcal | Carbohydrates: 44g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 1150mg | Fiber: 9g | Sugar: 10g