Creamy Celeriac Soup

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Celeriac (suh·lee·ree·ak) also called celery root, is one of those vegetables you’ll almost always spot at the farmers market. But most people walk right past it, unsure of what to do with its rooty and rustic exterior. It’s a cool season veggie that deserves way more attention!

When simmered with leeks, garlic, potato, and a few herbs, celeriac transforms into a creamy, healthy soup. It’s a lighter, less starchy version of potato soup. It has that same comforting texture, but it won’t leave you feeling heavy after eating. It is the perfect recipe for a everyday cozy meal that still feels fresh and nourishing.

This celeriac soup is one of my favorite ways to use up a farmers market haul. It’s simple, seasonal, and allows the natural flavor of celeriac to shine in the best way.

What is Celeriac?

Celeriac or celery root, is a root vegetable commonly found at farmers markets! It’s easy to spot in fall, winter, and early spring when the market opens. It does look a bit intimidating on the outside, but the inside is tender, slightly nutty, and gives a subtle celery flavor. When paired with leeks and blended it creates a delicious, flavorful, and creamy soup.

Why You’ll Love This Celeriac Soup

• Lightened-up, healthier alternative to potato soup
• Freezes great! Perfect for those nights you don’t want to cook.
• Cozy for dinner, but doesn’t make you feel sluggish after eating it

Ingredients

• Olive oil – helps soften the vegetables while adding richness and depth
• Leek – a mild, slightly sweet onion flavor that is more delicate than a regular onion. Compliments the flavor of the celeriac
• Celeriac – the star of the soup! It creates a silky, creamy texture similar to potato soup but lighter and elevated
• Garlic – adds warmth and depth, it balances out the flavor of the celeriac.
• Russet potato – the potato acts as a natural thickener. It gives the soup that creamy texture you love, without making it too heavy and starchy.
• Italian seasoning – adds a comforting flavor that ties everything together!
• Salt & pepper – essential for bringing out all the flavors. Celeriac is generally mild, so the salt and pepper make a big difference.
• Vegetable broth – the base of the soup!
• Half & half – adds another touch of creaminess and richness, makes it feel indulgent without being overly heavy!
• Optional: pancetta & green onions – the perfect topper for this soup!

How to Make Celeriac Soup

1. In a dutch oven or large pot, heat the olive oil over medium heat. Add the chopped leek and celeriac and a sprinkle of salt, and sauté for 4-5 minutes, or until the leeks become soft. Add potato, mix and then the minced garlic. Cook for another 30 seconds until the garlic becomes fragrant.
2. Add in the Italian seasoning, salt, and white pepper.
3. Pour in the vegetable broth, making sure the vegetables are mostly submerged. Bring to a boil, reduce the heat, cover and let simmer for 20 minutes minutes, or until the celeriac and potato are tender.
4. Using an immersion blender or regular blender, blend the soup until it’s smooth and creamy.
5. Stir in the half & half. Taste and adjust seasoning with additional salt and pepper if needed.
6. Ladle the soup into bowls and top with pancetta, green onions, and fresh black pepper!