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Celeriac and Potato Soup

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This creamy celeriac and potato soup is a comforting winter dish made with earthy celeriac, mild Yukon gold potatoes, and warming spices. It’s naturally dairy-free yet smooth and filling, perfect for cozy dinners or weeknight meals in under an hour.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Simmered & Blended
  • Cuisine: European

Ingredients

  • 2 tbsp olive oil
  • 1 leek (white and light green parts), diced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 medium celeriac, trimmed, peeled, and diced
  • 3 Yukon gold potatoes, peeled and diced
  • 1/4 cup fresh cilantro (or parsley)
  • 4 cups vegetable broth
  • 2 cups water
  • Sea salt, to taste
  • Black pepper, to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté diced leek until soft.
  2. Add garlic and cumin, cooking until fragrant.
  3. Stir in celeriac and potatoes, cooking for 3–4 minutes.
  4. Add cilantro, broth, water, salt, and pepper. Bring to a boil, then reduce to a simmer.
  5. Simmer for about 15 minutes, until vegetables are tender.
  6. Remove cilantro and blend soup with an immersion blender until smooth and creamy.
  7. Taste and adjust seasoning before serving.

Notes

  • Add a splash of coconut milk for extra creaminess.
  • Substitute parsley for cilantro if preferred.
  • For spice, stir in cayenne pepper or smoked paprika while sautéing.
  • Pairs beautifully with crusty bread or a fresh salad.

Nutrition

Find it online: https://savorymomskitchen.com/celeriac-and-potato-soup/