Creamy and Comforting Celeriac and Potato Soup

Creamy and comforting celeriac and potato soup with crispy bacon and homemade croutons. There is nothing quite like it! It’s full of earthy, nutty and slightly sweet notes given by the celeriac. Add crispy bacon for smokiness and saltiness, croutons for texture and crunch, a drizzle of double cream for extra richness and some fresh parsley to elevate it. Snuggle up and enjoy! 

JUMP TO RECIPE

Don’t shy away from celeriac’s knobbly appearance – there is a true gem inside! It has an earthy, slightly nutty flavour, and throughout cooking, it releases a slight sweetness. You could roast the whole celeriac and serve it with fish or chicken as a side dish, saute and add in risotto for a hearty autumnal meal, or you could even boil it and turn it into a mash that would make a wonderful dip.

Celeriac pairs wonderfully with potato too. This Celeriac and Potato Cream Soup showcases this irresistible pairing. It will knock your socks off! It’s perfect for a weeknight supper or a delicious first course as part of a family meal. Quick and easy to make, with delicate, tasty flavours but none of the fuss. 

Celeriac and Potato Soup

You must be thinking: “Celeriac? Really?! As the main ingredient?”.  I hear you. But listen to me for a moment. I’ve been guilty of overlooking vegetables such as celeriac, beetroot, parsnips and many others for way too long.

Everything changed when I discovered Yottam Ottolenghi – an Israeli-born British chef, restaurateur and food writer. His work and approach towards vegetables and cooking, in general, have been truly inspirational. As a result, I stepped outside of my comfort zone and ventured off into trying several recipes that included many of the  “less-desired” vegetables.

I trust that this Celeriac and Potato Soup will serve you as inspiration and that it will become a favourite in your household too!

What is this Celeriac and Potato Soup Made out of?

This soup’s ingredients are easy to find and affordable. That being said, choosing organic vegetables or making your chicken/vegetable stock would make a difference when it comes to taste. 

• Celeriac (root): Well, of course! It’s the main ingredient and is in season now. This means that the flavour and taste of this root vegetable it’s at their peak. It’s fragrant and a good source of Vitamin K, Vitamin C and fibre. Source organic (if possible) or from the farmers market. 

• Potato: Use a starchy variety such as Maris Piper. This will help create that beautiful creamy, velvety texture of the cream.

• Leeks: I prefer leeks as they have a milder taste compared to onions. However, if you prefer, you can use a medium onion instead. 

• Unsalted butter: Try using one that has at last 82% fat. It will add richness and a slightly sweet note. 

• Bay leaf: Pairs beautifully with the Celeriac. A small amount goes a long way! 1 big or 2 small ones will suffice to provide an extra layer of flavour.

• Chicken or Vegetable Stock: It comes down to personal preference and what you have available really. I tried both versions and it’s delicious either way. Make your stock if possible, or source for good quality, ready-made stock from high-end supermarkets or even local delis. 

• Salt & Pepper: Salt and pepper are important to balance those sweet, earthy and nutty flavours! Feel free to adjust according to your exact taste and preferences.

What to serve with this celeriac and potato soup with:

• Smoked Bacon: Adds a touch of saltiness that makes the soup more delicious and even more interesting.

• Parsley: Optional, however, I like a touch of fresh herbs in pretty much everything I make.

• Croutons: I feel that there are never too many croutons served with soup! If you’re anything like me, you would probably eat half of them straight from the oven tray. There’s some crunchy deliciousness going on there and for a bread fanatic like me, those are addictive. Use stale sourdough or a good quality bread ( 1 -2 days old).

• Parmesan Cheese: Provides extra umami and pairs well with the rest of the ingredients. Optional, but scatter some at the very end if available to you.

Celeriac Soup

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Creamy and comforting Celeriac and Potato Soup. There is nothing quite like it! It’s full of earthy, nutty and slightly sweet notes given by the celeriac. Serve it with crispy bacon, homemade croutons, parsley, a scattering of parmesan cheese and a drizzle of double cream.

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Ingredients

FOR THE SOUP

• 400 g celeriac root, cut into 2 cm cubes
• 200 g Maris Piper (or another type of starchy potato), cut into 2 cm cubes
• 50 g unsalted butter
• 140 g leeks, roughly chopped (about 1 medium leek stem)
• 1 bay leaf
• 1,5 litres chicken (or vegetable) stock
• salt
• pepper

THE TOPPINGS

• 80 g smoked bacon slices
• a handful of fresh parsley, chopped
• 6 tablespoons double cream
• 450 g homemade croutons

Instructions

1. Heat up your pre-made or store-bought chicken or vegetable stock.
2. In the meantime, melt the butter in a medium-sized pot over gentle heat. Add the leeks, celeriac and potato cubes and sauté for 5 minutes. The vegetable should start to soften a little bit.
3. Add the chicken or vegetable stock, the bay leaf, a pinch of salt and let it simmer for 15 - 20 minutes until all vegetables are soft. Using a spoon, you can scoop out a cube of potato or celeriac and taste. If it breaks down easily then the vegetables are ready.
4. Take the bay leaf out. With the help of a hand or stand blender, blitz the soup until you obtain a smooth creamy consistency.
5. Heat a pan over medium-high heat and place the smoked bacon slices (you will have to do this in batches in order to not overcrowd the pan). Cook until crispy (about 30 seconds on each side). Set aside on a chopping board and let it cool a bit. Then roughly chop and scatter over the creamy soup.
6. Serve with a drizzle of double cream, croutons and a scattering of parmesan cheese.

Notes

1. For a vegetarian option, simply substitute the butter with 3 - 4 tablespoons of olive oil and use vegetable stock instead of chicken stock. Serve with homemade croutons and some fresh parsley.
2. This soup will keep well for 4 - 5 days in the fridge. The toppings should be made separately however and added when serving the soup.
3. If you are using a blender to cream the soup, allow it to cool down a bit before proceeding. It's better to work in batches and don't overfill your blender.
4. For the homemade croutons, preheat the oven to 200 °C. Cut 4 - 6 slices of sourdough bread, about 2.5 cm - thick slices. Then cut each slice into 2.5 cm cubes (don't need to be very precise but it's important to keep them roughly around the same size so that you obtain an even cooking). Toss the croutons with 70 ml of extra-virgin olive oil, then spread them out in a single layer on a baking sheet. Bake the croutons until they are golden brown and crunchy on the outside, and have a slightly soft interior.