A hearty and filling spring or fall soup.

Kohlrabi & Leek Soup

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Serves: 4


  • 2 Tablespoons olive oil
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1 cup chopped leeks, white and light green parts only
  • 1 yellow onion, diced
  • 1 teaspoon salt
  • 1 large russet potato, cut into 1/2 inch thick chunks (about 1 cup)
  • 1 large or two small kohlrabi, greens and stems removed and cut into 1/2 inch thick chunks (about 2 1/2 cups)
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1/4 cup chopped parsley
  • drizzle of extra virgin olive oil to finish


  1. Heat the olive in a large pot over medium heat. Add the crushed red pepper flakes, thyme, leeks and onion. Cook, stirring often, until the onions begin to soften and become fragrant. About 5 minutes.
  2. Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Bring to a boil. Reduce heat and simmer for 25 minutes.
  3. Discard the bay leaf and puree the soup in a high speed blender until smooth and creamy. You may need to add the soup in batches.  Taste test and adjust seasonings as needed.
  4. Return to the pan and keep on low heat until ready to serve. Divide between bowls and top with minced parsley, a drizzle of olive oil and additional salt + pepper to taste. Enjoy with crusty bread and a glass of red wine.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Taste test as you go

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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