Ingredients
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1 tbsp olive oil
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1 medium leek, trimmed, rinsed, and thinly sliced
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1 tbsp minced garlic
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3 lbs kohlrabi, peeled and cut into 2-inch cubes
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1 (32 oz) container low-sodium vegetable broth
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1/2 cup half & half
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4 tbsp sliced almonds, toasted
Steps
1
In a 6- to 8-qt Instant Pot set to the sauté function, heat the oil on medium. Add the leek and garlic. Cook 3–4 min., until the vegetables soften, stirring occasionally.
2
Add the kohlrabi and broth. Seal and set to high pressure. Cook 18 min. Let quick release.
3
With immersion blender, purée soup until smooth. Stir in the half & half. Season with salt and pepper to taste. Divide among 4 bowls and garnish with the almonds.
