I enjoy this soup because it delivers a restaurant-quality result with minimal effort. The celeriac brings a unique flavor that’s milder than celery but richer and deeper, while the potato and cream add luscious body and smoothness. I can make it ahead of time, reheat it easily, and it pairs wonderfully with crusty bread or croutons. Plus, it’s low-carb without sacrificing comfort or flavor — truly a win all around.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
60g / 4 tbsp butter, unsalted 2 garlic cloves, finely chopped 1 onion, diced (brown or yellow) 1/2 leek (white part only), diced into 1cm / ½” cubes (~3/4 cup) 3 celery stems, diced into 1cm / ½” cubes (~1 1/2 cups) 800g / 1.6 lb (peeled weight) celeriac, cut into 2cm / ⅘” cubes (~1kg / 2lb unpeeled) 200g / 7oz potato, peeled, cut into 2cm / 4/5″ cubes (floury or all-rounder – about 1 large) 1.5 litres / 6 cups water, or stock if preferred 1 1/2 tsp salt 1/4 tsp white pepper 1 cup cream, full fat (pure, thickened, or heavy)
Spice Sachet: 1 bay leaf, fresh 2 thyme sprigs 1/2 tsp black peppercorn 1/2 tsp coriander seeds (or 1/8 tsp powder if no sachet)
I start by making the spice and herb sachet. I loosely bundle the bay leaf, thyme, black peppercorns, and coriander seeds in a small piece of cheesecloth and tie it with kitchen twine.
In a large pot, I melt the butter over medium-low heat. Then, I add the onion, leek, celery, and garlic, cooking gently for about 10 minutes until soft but not golden. This slow cooking step builds the flavor foundation for the soup.
Next, I add the celeriac and potato, stirring frequently for about 10 minutes until they start to soften slightly. I make sure they don’t color — I want the soup to stay pale and creamy.
I pour in the water (or stock), add salt, white pepper, and the spice sachet, then bring it all to a boil. I reduce the heat and let it simmer uncovered for 25 minutes, until the celeriac is tender.
I stir in the cream and simmer for another 3 minutes. Then I remove the sachet and blend the soup until perfectly smooth using a stick blender or a regular blender in batches.
I taste and adjust the seasoning with more salt or pepper if needed.
Finally, I ladle the soup into bowls, top it with crunchy croutons, drizzle with olive oil, and sprinkle some fresh chives. I love serving it with crusty bread for dipping.
Servings and Timing
This recipe serves 5 people. The preparation takes about 15 minutes, and the cooking time is around 45 minutes. It’s a great make-ahead dish since it reheats beautifully without losing its silky texture.
Variations
Sometimes I like to swap the cream for evaporated milk to lighten it up or use vegetable stock instead of water for an extra depth of flavor. For a dairy-free version, I use olive oil instead of butter and coconut cream for a subtle twist.
Storage/Reheating
I store the soup in an airtight container in the refrigerator for up to 5 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of water or cream if it’s too thick. This soup also freezes well for up to 3 months — I thaw it overnight in the fridge and reheat as usual.
FAQs
What does celeriac taste like?
It tastes mildly like celery but with an earthy, nutty depth — it’s subtle and beautifully balanced.
Can I make this soup without cream?
Yes, but it won’t be quite as rich. I sometimes use vegetable stock or evaporated milk instead.
Is celeriac soup healthy?
Yes, it’s naturally low in carbs and full of fiber, vitamins, and minerals.
Can I use other herbs instead of thyme?
Absolutely. I sometimes use rosemary or sage for a slightly different flavor.
Can I make this soup vegan?
Yes, I replace the butter with olive oil and the cream with coconut cream or cashew cream.
How do I get the soup perfectly smooth?
I blend it thoroughly using a stick blender or a high-speed blender in small batches.
What’s the best bread to serve with this soup?
I love it with crusty sourdough or toasted baguette slices for dipping.
Can I freeze celeriac soup?
Yes, it freezes well for up to 3 months. I thaw it overnight and reheat gently before serving.
How do I make my own croutons?
I cut bread into small cubes, toss them in olive oil and salt, then bake until golden and crispy.
Why is my soup not white?
It may have browned slightly while cooking — keeping the heat low and avoiding caramelization helps maintain that pale, creamy color.
Conclusion
I love how this Celeriac Soup strikes the perfect balance between simple comfort and refined elegance. The smooth, creamy texture and delicate flavor make it a beautiful dish for any season. Whether I’m serving it as a light dinner or a sophisticated starter, it always feels satisfying, wholesome, and effortlessly delicious.
This creamy Celeriac Soup is a velvety, elegant dish that combines the mild, nutty flavor of celeriac with the richness of cream and aromatic herbs. Smooth, comforting, and subtly earthy, it’s perfect as a refined starter or a cozy main course for any occasion.
Total Time:1 hour
Yield:5 servings
Ingredients
60g / 4 tbsp unsalted butter
2 garlic cloves, finely chopped
1 onion, diced (brown or yellow)
1/2 leek (white part only), diced into 1cm cubes (~3/4 cup)
3 celery stems, diced into 1cm cubes (~1 1/2 cups)
Make a spice sachet by bundling the bay leaf, thyme, peppercorns, and coriander seeds in a small piece of cheesecloth tied with kitchen twine.
Melt butter in a large pot over medium-low heat. Add onion, leek, celery, and garlic. Cook gently for about 10 minutes until softened but not browned.
Add celeriac and potato, stirring frequently for 10 minutes until slightly softened, keeping the mixture pale.
Pour in water or stock, then add salt, white pepper, and the spice sachet. Bring to a boil, reduce heat, and simmer uncovered for 25 minutes until celeriac is tender.
Stir in the cream and simmer for another 3 minutes.
Remove the spice sachet and blend the soup until perfectly smooth using a stick blender or a high-speed blender in batches.
Taste and adjust seasoning with more salt or pepper if needed.
Ladle into bowls, top with croutons, drizzle with olive oil, and sprinkle with chives before serving.
Notes
Use vegetable stock instead of water for a deeper flavor.
For a lighter version, replace cream with evaporated milk or omit it entirely.
To make it vegan, use olive oil instead of butter and coconut or cashew cream in place of dairy cream.
Keep the heat low to maintain the soup’s pale color and prevent browning.
The soup can be made ahead and reheated gently before serving.
