Creamy potato and kohlrabi soup with cheddar and bacon cubes

Ingredients for 2 servings:

• 250 g potatoes
• 1 m.-large kohlrabi
• 1 onion(s)
• some butter
• 400 ml vegetable stock, possibly more
• 100 ml milk
• 60 g Cheddar cheese, grated
• salt and pepper
• nutmeg
• 75 g breakfast bacon, finely diced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel and dice the potatoes, kohlrabi, and onion. Fry the bacon in a pan until crispy, then remove and set aside. Add a little butter to the bacon fat and sauté the potatoes, kohlrabi, and onion. Deglaze with the stock and milk, bring to a boil, and simmer for about 20 minutes. Puree the soup in a blender or with an immersion blender until smooth. Melt half of the Cheddar cheese in the soup over low heat, stirring constantly. Season to taste. Sprinkle with the remaining cheese and bacon cubes and serve. Note: Since potatoes vary in their starch content and thicken, the exact amount of liquid cannot be specified.