Creamy Kohlrabi and Potato Soup with Thyme
A velvety soup blending sweet kohlrabi and potatoes, enriched with fresh thyme and finished with a touch of cream for comfort in every spoonful. This general-inspired soups (vegetarian) ready in about 50 minutes pairs unsalted butter, medium, chopped yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium, peeled and diced into 1/2-inch cubes kohlrabi
- 2 medium, peeled and diced into 1/2-inch cubes potatoes
- 3 tbsp unsalted butter
- 1 medium, chopped yellow onion
- 2, minced garlic cloves
- 4 cups vegetable broth
- 1 tsp leaves fresh thyme
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a large pot over medium heat, melt 3 tablespoons unsalted butter. Add 1 medium chopped yellow onion and 2 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
- Step 2: Add 3 medium peeled and diced kohlrabi cubes and 2 medium peeled and diced potatoes to the pot. Stir for 2 minutes to coat the vegetables in butter and onion mixture.
- Step 3: Pour in 4 cups vegetable broth and add 1 teaspoon fresh thyme leaves along with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until vegetables are tender.
- Step 4: Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer in batches to a blender.
- Step 5: Stir in 1/2 cup heavy cream, reheat gently over low heat for 3 minutes without boiling, then serve warm.
Frequently asked questions
How long does Creamy Kohlrabi and Potato Soup with Thyme take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Kohlrabi and Potato Soup with Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Creamy Kohlrabi and Potato Soup with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Kohlrabi and Potato Soup with Thyme for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Kohlrabi and Potato Soup with Thyme vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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