Kohlrabi tastes kind of like broccoli, so I thought, why not use a broccoli cheese soup recipe and sub in kohlrabi? I made some modifications, and I used both the bulbs and the greens in this recipe. It came out great!

4 slices bacon
1 cup chopped onions
fresh ground pepper
Pinch nutmeg
1-2 cloves minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons flour
3 cups chicken stock
1 lb (ish) peeled and cubed kohlrabi bulbs
1 bunch kohlrabi greens, stemmed and sliced
1/2 cup cream
1 1/4 cups shredded cheese – I used chihuahua
1/4 cup Parmesan cheese
1 tbsp butter

Render the bacon in a dutch oven and remove and crumble the bacon. Saute the onions in the bacon fat until soft, about 5 minutes. Add the garlic and thyme, season with pepper and nutmeg, and cook for another minute or so. Add the flour and stir until well-distributed and slightly browned. Slowly stir in the broth and bring to a boil. Allow to thicken just a little, then add the chopped kohlrabi root. Lower to a simmer and cook for 10 minutes covered, stirring occasionally. Add the greens and stir, cover again for a few more minutes until the root is soft and the greens wilt.

Puree the soup in a blender or with an immersion blender. Return to pot and add cream, and add cheese and butter when hot enough to melt, stirring to distribute. Serve and sprinkle with crumbled bacon.