Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g potato (s)
- 1 kohlrabi
- 1 onion (s)
- some butter
- 400 ml vegetable stock, possibly more
- 100 ml milk
- 60 g cheddar cheese, rated
- salt and pepper
- nutmeg
- 75 g breakfast bacon, finely diced
Print Recipe
Pin Recipe Instructions
- Potatoes, kohlrabi and onion and peel and dice. Fry the bacon in a pan until crispy, then remove it and set aside.
- Add a little butter to the fat and sauté potatoes, kohlrabi and onions in it. Deglaze with the stock and milk, bring to the boil and cook for about 20 minutes. Puree the soup in the mixer or with the hand blender until smooth. Melt half of the cheddar in the soup while stirring over low heat, season to taste. Serve sprinkled with the remaining cheese and diced bacon.
- Note: Since the potatoes contain and bind differently in starch, an exact amount of liquid cannot be given.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below