Potato Vegetable Soup

5 from 6 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 497 kcal


  • 6 size Potatoes
  • 6 size Carrots
  • 1 half Celery bulb
  • 1 Leek
  • 1 Kohlrabi with leaves
  • 1 Red Chilli pepper
  • 3 Branches Lovage
  • 1 Onion
  • 1 Clove of garlic
  • 1 liter Water or more
  • 2 teaspoon Vegetable broth powder
  • 4 tablespoon Extra virgin olive oil
  • 200 ml Cream


  • Preparation: Wash, clean and roughly chop all vegetables and the potatoes, finely dice the onion and garlic. Remove the thick stems from the kohlrabi leaves and chop the remaining leaves with the lovage. Finely dice the chilli pepper from the stones and white inner skins.
  • Preparation 2: gently sauté the onion and garlic cubes in the heated olive oil and then add the hard vegetable cubes (carrots, celery, kohlrabi and chilli pepper), sauté briefly and fill up with water and vegetable stock powder until everything is well covered and the stew cover with the lid and simmer for about 10 minutes.
  • After this time add the potatoes, kohlrabi leaves with lovage and leek, add a little more water if necessary, and gently simmer again covered for about 25 minutes.
  • Before serving, mix thoroughly with the hand blender and let the cream flow in (this makes the soup wonderfully "round" in terms of taste). Season again to taste, sprinkle with parsley and enjoy with a heated Wienerle. Good Appetite!
  • Note 5: the vegetables can be exchanged as desired. I've already prepared my potato and vegetable soup with very different ingredients - it's a typical leftover dish - and the cream ensures that everything goes together wonderfully.


Serving: 100gCalories: 497kcalCarbohydrates: 2.2gProtein: 1.6gFat: 54.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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