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Kohlrabi, Potato & Leek Soup

  • 1 h
  • 1 h
Lauren Grant
“Kohlrabi is a root vegetable related to cabbage that can be eaten raw or cooked. Here, we blend it with potatoes for a more nutritious take on the classic potato-leek soup.”


    • 1 (15 ounce) can chickpeas, rinsed
    • 4 tablespoons olive oil, divided
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 2 pounds leeks, white and light green parts only, halved lengthwise, sliced ½-inch thick, and washed thoroughly
    • 3 cloves garlic, minced
    • 1 tablespoon minced fresh rosemary, plus more for garnish, or 1 teaspoon dried
    • 2½ cups unsalted chicken or vegetable broth
    • 2½ cups water
    • 1 bay leaf
    • 1 pound russet potatoes, peeled and diced
    • 1 pound kohlrabi, peeled and diced
    • 1 tablespoon cider vinegar
    • 1 teaspoon salt
    • Ground pepper to taste


  • 1 Preheat oven to 350°F.
  • 2 Pat chickpeas dry with a kitchen towel, then place on a rimmed baking sheet. Bake, stirring occasionally, until crisp all the way through, 45 to 50 minutes. Transfer to a bowl and toss with 1 tablespoon oil, garlic powder and onion powder. Set aside.
  • 3 Meanwhile, heat 2 tablespoons oil in a large pot over medium heat. Add leeks; cover and cook until softened, about 15 minutes.
  • 4 Stir in garlic and rosemary and cook until fragrant, 1 minute. Add broth, water, bay leaf, potatoes and kohlrabi. Bring to a boil. Reduce heat to low, cover and simmer until the potatoes and kohlrabi are fork-tender, 15 to 20 minutes. Remove from heat.
  • 5 Discard the bay leaf and let the soup cool slightly. Add the remaining 1 tablespoon oil, vinegar and salt and stir to combine. Transfer the soup to a blender in batches and puree each batch until smooth. (Use caution when blending hot liquids.)
  • 6 Season with pepper.
  • 7 Top each serving with 2 tablespoons of the crispy chickpeas. Garnish with fresh rosemary, if desired.
ALL RIGHTS RESERVED © 2019 Printed From 12/12/2019