This creamy and nutritious celeriac and potato soup is a comforting winter recipe that highlights seasonal produce. I love how the earthy flavor of celeriac pairs perfectly with the mild creaminess of potatoes, creating a lighter alternative to traditional potato soup while still being hearty and satisfying.

Why You’ll Love This Recipe

I like that this soup is naturally dairy-free yet still creamy and filling. The celeriac brings a unique flavor that’s earthy and slightly nutty, and the potatoes balance it out beautifully. I enjoy making this soup during the colder months because it’s warming, healthy, and a great way to use seasonal vegetables. Plus, it comes together in under an hour, making it a perfect weeknight dinner option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Leek (white and light green parts)

• Garlic cloves

• Ground cumin

• Celeriac, trimmed and peeled

• Yukon gold potatoes, peeled and diced

• Fresh cilantro

• Vegetable broth

• Water

• Sea salt

• Black pepper

Directions

1. I heat olive oil in a large soup pot over medium heat.

2. I sauté the diced leek until soft, then add garlic and cumin.

3. I stir in the diced celeriac and potatoes, letting them cook for a few minutes.

4. I add fresh cilantro, broth, water, salt, and pepper, then bring everything to a boil.

5. I reduce the heat and let the soup simmer until the vegetables are tender, about 15 minutes.

6. I remove the cilantro and blend the soup with an immersion blender until smooth and creamy.

7. I taste and adjust the seasoning before serving.

Servings and timing

This recipe makes about 4 servings. The prep time is around 15 minutes, cooking time is 25 minutes, and the total time is about 40 minutes.

Variations

I sometimes like to add a splash of coconut milk for extra creaminess. If I don’t have cilantro on hand, I use parsley instead for a milder flavor. For a spicier kick, I add a pinch of cayenne pepper or smoked paprika while sautéing the vegetables.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm the soup gently on the stove, adding a splash of water or broth if it has thickened too much. This soup also freezes well for up to 3 months, and I reheat it from frozen after thawing overnight in the refrigerator.

FAQs

Can I make this soup without potatoes?

Yes, I can skip the potatoes, but I like how they balance the strong flavor of celeriac and add creaminess.

Can I make this soup ahead of time?

Absolutely. I often make it a day in advance since the flavors deepen after resting overnight in the fridge.

Do I have to peel celeriac?

Yes, I always peel it because the outer skin is too tough and fibrous to eat.

Can I use chicken broth instead of vegetable broth?

Yes, if I’m not keeping the recipe vegan, chicken broth works just as well.

What can I serve with this soup?

I like serving it with crusty bread, a side salad, or roasted vegetables for a complete meal.

Conclusion

I love how this celeriac and potato soup transforms humble winter vegetables into a creamy and nourishing dish. It’s simple, wholesome, and full of flavor, making it a go-to recipe when I want something comforting yet light. If I’m looking for a healthy, seasonal soup that’s easy to make, this recipe is always a winner.