Cream of Celeriac Soup


by: Gillian

The trick to this soup is to use the knobby brown celeriac, also known as celery root, instead of branch celery. The flavor is subtle and luxurious. You can make a cream of turnip soup by substituting 2 turnips for the celeriac, or a cream of carrot soup by substituting 2 large carrots for the celeriac.


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serves: 6

3 leeks (cleaned and thinly sliced)

1 large Yukon Gold potato (peeled and thinly sliced)

1 large celeriac (about 1 pound total, peeled and cut into rough cubes)

1 quart milk (water, or chicken broth plus more as needed to thin)

1/2-1 cup heavy cream (to taste)



Soup Croutons

Nutrition Facts
Cream of Celeriac Soup

Servings Per Recipe: 6

Amount per Serving

Calories: 236

  • Total Fat: 9.8 g
  •     Saturated Fat: 5.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 36.5 mg
  • Sodium: 104.3 mg
  • Total Carbs: 30.6 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 11 g
  • Protein: 8.2 g

how is this calculated?

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1.  In a pot, combine the leeks, potato, celeriac, and milk, bring to a gentle simmer, and simmer, covered, for about 30 minutes, or until the vegetables are completely soft.

2.  Puree the soup with a blender and then strain it into a clean pot. Add the cream, bring to a simmer, and season with salt and pepper. If the soup is too thick, thin it with a little additional milk. Garnish with the croutons.

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