Creamy Celeriac and Potato Soup

Why You’ll Love This Recipe

• Silky-smooth and comforting with a gentle, earthy flavor from celery root.
• Weeknight-friendly: on the table in under an hour with simple pantry ingredients.
• Luxurious mouthfeel with just a touch of cream—light but elegant.
• Customizable: make it dairy-free, add warm spices, or roast the veg for deeper flavor.

Grocery List

• Produce: Celery root (celeriac), Yukon Gold potato, yellow onion, garlic, fresh thyme, chives, lemon
• Dairy: Unsalted butter, heavy cream (or half-and-half)
• Pantry: Extra-virgin olive oil, low-sodium chicken or vegetable broth, bay leaf, kosher salt, ground white pepper, optional croutons

Full Ingredients

Soup Base

• 2 lb celery root (celeriac), peeled and cut into 1/2-inch cubes (about 6 cups)
• 1 large Yukon Gold potato (8 oz), peeled and cut into 1/2-inch cubes
• 1 large yellow onion, chopped (about 2 cups)
• 2 garlic cloves, minced
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp ground white pepper, plus more to taste
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 bay leaf
• 5 cups low-sodium chicken or vegetable broth

To Finish & Garnish (optional)

• 1/2 cup heavy cream (or half-and-half)
• 2 tsp fresh lemon juice, plus more to taste
• 2 tbsp finely chopped fresh chives or parsley
• Extra-virgin olive oil or a little extra cream, for drizzling
• Croutons or toasted hazelnuts, for crunch (optional)

Step-by-Step Instructions

Step 1: Trim, peel, and cube the vegetables

Slice off the top and bottom of each celery root to create flat surfaces. Stand it upright and use a sharp knife to shave off the knobby peel, following the curves. Cut into 1/2-inch cubes. Peel and cube the potato to the same size for even cooking. Chop the onion and mince the garlic.

Step 2: Sweat the aromatics

In a large heavy pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion and 1/2 teaspoon of the salt. Cook, stirring occasionally, until translucent and sweet, 5–7 minutes. Stir in the garlic and thyme and cook 30 seconds until fragrant.

Step 3: Sauté celery root and potato for depth

Add the celery root and potato along with another 1/4 teaspoon salt and the white pepper. Sauté, stirring occasionally, until the edges just begin to color, 5–6 minutes. This light browning adds flavor while keeping the soup pale and elegant.

Step 4: Simmer until very tender

Pour in the broth and add the bay leaf. Bring to a boil over medium-high heat, then reduce to a gentle simmer (small, steady bubbles; about 185–195°F / 85–90°C). Partially cover and cook until both celery root and potato are completely tender and easily crushed against the pot with a spoon, 18–22 minutes. Remove and discard the bay leaf.

Step 5: Blend until silky smooth

Use an immersion blender to puree directly in the pot until absolutely smooth and velvety, 2–3 minutes. Alternatively, carefully blend in batches in a countertop blender, filling only halfway, venting the lid, and covering with a towel; blend each batch until smooth, 45–60 seconds, then return to the pot.

Step 6: Finish with cream and brighten

Stir in the heavy cream and lemon juice. If the soup seems too thick, thin with a splash of hot water or additional broth until it gently ribbons off a spoon. Taste and adjust with more salt or white pepper as needed. For a hint of warmth, add a tiny pinch of freshly grated nutmeg (optional).

Step 7: Serve and garnish

Ladle the soup into warm bowls. Drizzle with a little olive oil or a swirl of cream and scatter with chopped chives. Add croutons or toasted hazelnuts for crunch if desired. Serve hot with crusty bread.

Pro Tips

• Use a knife, not a peeler, to remove celeriac’s tough skin—work top to bottom in strips.
• Keep the heat to a gentle simmer; a hard boil can dull flavors and make the soup foamy.
• For a restaurant-smooth finish, pass the blended soup through a fine-mesh sieve.
• Adjust thickness at the end: add hot broth to thin, or simmer a few minutes to thicken. It will thicken as it sits.
• White pepper preserves the soup’s pale color; black pepper can add visible specks.

Variations

• Dairy-Free/Vegan: Use 3 tbsp olive oil total (no butter) and replace the cream with 1/2 cup cashew cream or 1/3 cup full-fat coconut milk. Use vegetable broth.
• Curried Celeriac: Add 2 tsp mild curry powder and 1/2 tsp ground coriander with the garlic; finish with a squeeze of lime and cilantro instead of chives.
• Roasted Version: Toss the celery root with 1 tbsp olive oil, roast at 425°F (220°C) until golden and tender, 25–30 minutes, then proceed with simmering 10–12 minutes (it will need less time). Deeper, sweeter flavor.

Storage & Make-Ahead

Refrigerate cooled soup in an airtight container for up to 4 days. Reheat gently over low heat until steaming, stirring often (avoid boiling). For best freezing results, freeze the soup before adding cream: up to 3 months in freezer-safe containers, leaving headspace. Thaw overnight in the refrigerator, reheat, then stir in cream and lemon just before serving. If the soup separates after freezing, blend briefly to re-emulsify. Add a splash of broth or water if it thickens in the fridge.

Nutrition (per serving)

Approximate: 220 calories; 13 g fat (7 g saturated); 22 g carbohydrates; 3 g protein; 4 g fiber; 520 mg sodium. Values will vary with exact ingredients and garnishes.