If you’ve never tried celeriac soup, you’re in for a cozy, velvety bowl of pure comfort. This recipe transforms a humble root vegetable into a silky, creamy dish with layers of flavor that warm you from the inside out. Whether you’re looking for a quick weeknight dinner, a starter for an elegant dinner party, or a nourishing make-ahead lunch, this soup delivers every time. And the best part? You don’t need fancy stock or complicated steps — just simple, fresh ingredients and a few chef-inspired techniques.

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Why You’ll Love This Recipe

Quick & Easy: Simple prep and straightforward steps, ready in under an hour.
Pure Comfort: Rich, creamy texture without feeling heavy.
Budget-Friendly: Uses affordable, readily available ingredients.
Elegant Yet Simple: Perfect for a casual lunch or a sophisticated dinner starter.
Flavors That Shine: Subtle sweetness of celeriac balanced with aromatic herbs and cream.

This isn’t your average root vegetable soup — it stands out for its flavor-first approach. By gently cooking the aromatics and celeriac before simmering, we unlock a depth of taste that rivals recipes using expensive stocks. The result? A bowl that tastes like it came from a high-end bistro.

Ingredients Needed

For the base:

4 tbsp (60 g) unsalted butter – soft, for even melting
2 garlic cloves – finely chopped for subtle aromatic depth
1 brown or yellow onion – diced for sweetness
½ leek (white part only) – diced into ½-inch cubes (about ¾ cup) for a delicate, mild onion flavor
3 celery stalks – diced into ½-inch cubes (about 1 ½ cups) for earthy balance

For the body:

1.6 lb (800 g peeled) celeriac – cut into ¾-inch cubes (about 2 lb unpeeled) for a nutty, slightly sweet flavor
7 oz (200 g) potato – peeled and cubed, preferably floury or all-purpose, to add creaminess

For the liquid & seasoning:

6 cups (1.5 liters) water – or vegetable stock for extra depth
1 ½ tsp salt – adjust to taste
¼ tsp white pepper – for gentle heat
1 cup heavy cream – full-fat for luxurious richness

Spice sachet (wrap in cheesecloth & tie with kitchen twine):

1 fresh bay leaf – for subtle herbal notes
2 thyme sprigs – aromatic freshness
½ tsp black peppercorns – gentle background spice
½ tsp coriander seeds – warm, citrusy undertone (or ⅛ tsp ground if unavailable)

How to Make Celeriac Soup

1. Prepare the spice sachet

Bundle the bay leaf, thyme, peppercorns, and coriander seeds in cheesecloth, tying securely with kitchen twine. This keeps flavors infused without leaving bits in your soup.

2. Sauté aromatics for depth

In a large pot, melt the butter over medium-low heat. Add the onion, leek, celery, and garlic. Cook gently for about 10 minutes until softened but not browned. This slow sauté builds a deep flavor base that lets you skip using stock if you prefer water.

3. Cook the celeriac & potato

Add the cubed celeriac and potato to the pot. Stir and cook for another 10 minutes until slightly softened on the outside. Avoid browning the celeriac to keep the soup a creamy white.

4. Simmer until tender

Add salt, white pepper, the spice sachet, and water (or stock). Bring to a boil, then reduce to a gentle simmer. Cook uncovered for about 25 minutes, or until the celeriac is completely soft.

5. Add cream & finish cooking

Pour in the heavy cream and simmer for an additional 3 minutes. This step enriches the soup while keeping flavors balanced.

6. Blend until velvety smooth

Remove the spice sachet, then blend using an immersion blender for about 3 minutes until perfectly smooth. Alternatively, allow to cool slightly and blend in batches in a countertop blender.

7. Adjust seasoning

Taste and adjust salt and pepper as needed before serving.

Serving and Storage Tips

Serving suggestions:

Garnish with a swirl of cream and fresh thyme leaves for a bistro-style finish.
Serve with warm sourdough or seeded crackers for texture contrast.
Add crispy bacon bits or roasted chickpeas for a protein boost.

Storage & reheating:

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Cool completely before freezing for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove over low heat, adding a splash of cream or water if it thickens.

Helpful Notes

For a lighter version, swap cream for whole milk or unsweetened oat cream.
Don’t skip the slow sauté — it’s key to the rich flavor.
If your soup turns out too thick, thin it with hot water or stock before serving.
For a rustic look, blend only half the soup and leave some chunks of celeriac for texture.

Creamy Celeriac Soup

This velvety celeriac soup transforms a humble root vegetable into a luxurious, creamy bowl of comfort. With its earthy-sweet flavor, aromatic herbs, and a rich splash of cream, it’s the perfect balance of elegance and simplicity — ideal for cozy weeknights, festive starters, or make-ahead lunches.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 6 servings

Course: Appetizer, Dinner, Soup

Cuisine: French

Calories: 370

Ingredients Method Notes

Ingredients

For the base

4 tbsp unsalted butter soft, for even melting
2 cloves garlic finely chopped for subtle aromatic depth
1 brown or yellow onion diced for sweetness
0.5 leek white part only diced into ½-inch cubes (about ¾ cup)
3 stalks celery diced into ½-inch cubes (about 1 ½ cups)

For the body

1.6 lb celeriac, peeled cut into ¾-inch cubes (about 2 lb unpeeled)
7 oz potato peeled and cubed, preferably floury or all-purpose

For the liquid & seasoning

6 cups water or vegetable stock for extra depth
1.5 tsp salt adjust to taste
0.25 tsp white pepper for gentle heat
1 cup heavy cream full-fat for luxurious richness

Spice sachet

1 leaf fresh bay leaf
2 sprigs thyme
0.5 tsp black peppercorns
0.5 tsp coriander seeds or ⅛ tsp ground if unavailable

Method

Bundle the bay leaf, thyme, peppercorns, and coriander seeds in cheesecloth, tying securely with kitchen twine to make the spice sachet.
In a large pot, melt the butter over medium-low heat. Add the onion, leek, celery, and garlic. Cook gently for 10 minutes until softened but not browned.
Add the cubed celeriac and potato to the pot. Stir and cook for another 10 minutes until slightly softened, avoiding browning.
Add salt, white pepper, the spice sachet, and water or stock. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25 minutes, or until the celeriac is completely soft.
Pour in the heavy cream and simmer for an additional 3 minutes.
Remove the spice sachet. Blend the soup until smooth using an immersion blender or in batches in a countertop blender.
Taste and adjust seasoning with salt and pepper before serving.

Notes

For a lighter version, use whole milk or unsweetened oat cream instead of heavy cream. If the soup is too thick, thin it with hot water or stock before serving. For a rustic version, blend only half and leave some chunks for texture.

Conclusion

If you’re looking for a recipe that’s both comforting and refined, this celeriac soup deserves a spot in your kitchen rotation. With its smooth, creamy texture and earthy-sweet flavor, it’s proof that simple ingredients can create extraordinary results. Whether you’re serving it as a cozy weeknight dinner or as the opening course for a holiday feast, it’s a dish that will leave your guests impressed and satisfied.

Now it’s your turn — if you’ve tried this recipe, I’d love to hear your thoughts! Drop a comment below and leave a star rating so others can see how it turned out for you. And if you made your own twist, share it! Did you add roasted garlic? Maybe a pinch of nutmeg? Let us know. Don’t forget to share this recipe with friends on Pinterest or Facebook — good food is always better when it’s shared.

Frequently Asked Questions (FAQ)

What is celeriac soup?

Celeriac soup is a creamy, blended soup made from celeriac — a knobby root vegetable with a mild, nutty, and slightly sweet flavor. It’s often combined with potatoes, onions, and cream for a velvety texture.

Is celeriac good for soup?

Yes! Celeriac is ideal for soup because it blends to a silky smoothness and has a naturally creamy quality when cooked. Its earthy sweetness pairs beautifully with herbs and spices.

What vegetable is celeriac?

Celeriac, also known as celery root, is a root vegetable closely related to celery. It’s grown for its edible bulbous root rather than its stalks.

What does celeriac taste like?

Celeriac has a delicate flavor — a mix of celery’s freshness, parsley’s herbal notes, and a subtle nutty sweetness. When cooked, it becomes mellow and slightly sweet.