2-3 Tbsps of butter
1 large onion- diced
2-3 cloves of garlic
1 head of fennel- or part of a head of fennel or a couple stalks of celery- diced
3 kohlrabi- peeled and diced
3 medium sized potatoes, diced
1 bay leaf
chicken of vegetable stock- 2.5 cups
whole milk- 2 1/2 cups
salt, pepper to taste
Start by peeling and chopping your veggies. Heat up the butter in a heavy bottomed pot. Add the onions, fennel and garlic, sauteeing till the onions are translucent and starting to brown. Add the diced potatoes, kohlrabi, bay leaf, and the vegetable of chicken stock. Cover pot and simmer till the vegetables are fully cooked and tender. Add the whole milk and bring back up to a boil. From this point on you have options. You can either completely puree the soup in a blender, or (my preference) use an immersion blender to blend it a little bit leaving chunks, but pureeing some of the ingredients so the texture is similar to chowder.
Salt and pepper to taste, and add a sprinkling of paprika to each bowl when you serve.