Instructions: Melt butter in 3 - 4 qt saucepan over medium high heat. Add leaks and optional shallot and saute until leeks are limp, 4 - 5 minutes. DO NOT BROWN. Add kohlrabi and turnip, reduce heat to med-low, and cook 1 minute stirring constantly. Sprinkle flour over vegetables and mix thoroughly.

Gradually blend in chicken stock. Stir in chopped dill, salt and pepper.

Cover and simmer 10 - 12 minutes. Add potato and carrot to soup. Cover and simmer until vegetables are tender, about 10 - 12 minutes. Combine sour cream with about 1/2 cup of soup broth in a small bowl, blend until smooth.

Gradually add sour cream mixture back to soup, stirring constantly. Do not let soup return to boil. Add salt if desired (I dont use any salt in this recipe). Serve by ladling soup into heated bowls. Garnish with dill and sour cream.

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