Directions
Heat a large pot over high heat and add the bacon. Sauté until just crisp and then add the olive oil and butter.
Stir in the celery, onion, carrot and garlic and season with the salt and pepper.
Sauté until the onions are translucent, about 3 minutes.
Stir in the kohlrabi and sauté for 5 minutes, stirring occasionally. Stir in the flour and cook for 30 seconds. Stir in the milk and broth and bring to a boil. Reduce heat to a simmer and cook for 30 minutes, stirring often. Remove from the heat, add the sherry and the cheese and carefully purée using an immersion blender. Serve hot.
