Sausage, Potato and Kohlrabi Chowder

Sausage, Potato & Kohlrabi Chowder with Lovage Chiffonade

This hardy chowder is a great way to introduce yourself to kohlrabi if it is a new vegetable for you. Its mild flavor goes so well with potato and sausage and the lovage on top adds a lovely pop of color and a whole lotta flavor - don’t skip it!

We have grown lovage for a handful of years now, but this year we are all in and just smitten with this delicious and aromatic herb. If it is new to you, it’s worth trying as its flavor is strong (in a good way) and reminiscent of celery and cardamom.

Kohlrabi deserves a place in your weekly farm haul while it is in season because it’s so tasty and so versatile! We love what it brings to this soup, and also enjoy in in stir-fry and curries or simply sliced raw and added to veggie trays or on top of garden salads.

Servings: 6 to 8

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

INGREDIENTS |

• 1 pound pork sausage

• 1 medium onion, diced (about 1 cup)

• 3-4 russet potatoes, peeled and chopped (about 4 cups)

• 1 large kohlrabi, peeled and cubed (about 3 cups)

• 2 teaspoons Breakfast Blend seasoning

• 1 teaspoon Smoked Garlic Artisanal Salt or Southern Charm Salt

• freshly ground black pepper, to taste

• 3-4 cups bone broth, vegetable broth or water

• 1 cup whole milk

• 1/2 cup half & half

• 1/2 cup lovage, sliced into thin ribbons (see note at bottom)

TOPPINGS IDEAS |

In addition to lovage, consider topping bowls with a little shredded cheddar, oyster crackers, and/or hot sauce.

INSTRUCTIONS |

1. Heat a large soup pot over medium heat. Once hot, add sausage and onion and cook for 5 to 7 minutes, or until sausage is no longer pink and onion is tender. Drain grease if necessary*.

2. Add potatoes, kohlrabi, Breakfast Blend, salt, pepper, and broth. Bring to a boil, then reduce heat to maintain a simmer for twenty minutes, or until kohlrabi is fork tender (it will have a slightly firmer texture than the potatoes, which is one of the things that makes this chowder so good).

3. Stir in milk and half & half and heat until warmed through.

4. Portion into bowls and add lovage, plus any other toppings you like.

NOTES |

• We’ve noticed that the amount of grease that is released from meats during cooking can vary greatly depending on the source and type of meat. Usually grass-fed or pastured pork will not release a lot of grease into the pot and draining is unnecessary. Just use your judgment and preference here.

• If kohlrabi isn’t in season or you just want to change it up, consider substituting salad turnips! These tender, mild turnips don’t need to be peeled and work wonderfully in this chowder. Their greens can be chopped and added too!

• To make lovage chiffonade, remove several lovage leaves from their stems and stack them on top of each other. Once stacked, roll them up into a tube. Slice the tube thinly from one end to the other to create long ribbons.