Name: Creamy Celeriac Soup Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European
Ingredients: 1 onion, diced (brown or yellow); 1/2 leek (white part only), diced into 1cm cubes (~3/4 cup); 3 celery stems, diced into 1cm cubes (~1 1/2 cups); 800g / 1.6 lb peeled celeriac, cut into 2cm cubes (~1kg unpeeled); 200g / 7oz potato, peeled, cut into 2cm cubes (floury or all-rounder); 2 garlic cloves, finely chopped; 60g / 4 tbsp unsalted butter; 1 cup full fat cream (pure, thickened or heavy); 1.5 litres / 6 cups water (or stock if preferred); 1 1/2 tsp salt; 1/4 tsp white pepper; 1 fresh bay leaf; 2 thyme sprigs; 1/2 tsp black peppercorns; 1/2 tsp coriander seeds (or 1/8 tsp coriander powder if no sachet); Croutons (see note); Olive oil, for drizzling; 1 tbsp finely chopped chives (or parsley/chervil)

If you’ve never tried celeriac in a soup before, this Creamy Celeriac Soup Recipe is an absolute game-changer. It’s silky smooth, with a subtle earthy undertone that’s just perfect for cozy evenings when you want something comforting but a little different from your usual chowders or tomato soups. Honestly, once I discovered how easy it is to make, this soup quickly became my go-to for chilly nights and casual dinner parties alike.

The beauty of this Creamy Celeriac Soup Recipe is how it balances richness and freshness without ever feeling heavy. Plus, it’s such a rewarding soup to cook—you get to work with that lovely chunky celeriac which mellows into this velvety texture that almost melts on your tongue. Believe me, you’ll love how versatile it is, whether you’re serving it as an elegant starter or a satisfying simple lunch.

Ingredients You’ll Need

Each ingredient plays its part to create that perfect harmony of flavors. I like to use fresh, quality veggies and the right dairy to get that creamy texture without overcomplicating the flavors. Here’s a breakdown to make shopping a breeze.

Onion: Brown or yellow onions add a subtle sweetness once softened, which is a lovely base flavor.
Leek (white part only): Gives a gentle oniony note, but fresher and more delicate than regular onion.
Celery stems: Adds a classic, aromatic crunch that complements the celeriac beautifully.
Celeriac (peeled): The star of the show! It has a slightly nutty, celery-like taste and a dense texture perfect for creaminess.
Potato (floury or all-rounder): Helps thicken the soup naturally, creating that luscious mouthfeel.
Garlic cloves: Just two cloves, finely chopped, to give a gentle punch without overpowering.
Unsalted butter: For richness and depth; unsalted helps control the saltiness better.
Full fat cream: Essential for the creamy finish that makes this soup so satisfying.
Water or stock: Stock gives more flavor, but water works well if you want a lighter touch.
Salt and white pepper: For seasoning without changing the soup’s lovely pale color.
Spice sachet (bay leaf, thyme sprigs, black peppercorns, coriander seeds): Infuses subtle aromatics that elevate every spoonful.
Croutons, olive oil, and fresh herbs (chives or parsley): Perfect garnishes for texture and freshness when serving.

Variations

I encourage you to make this creamy celeriac soup recipe your own! I’ve played around with it quite a bit, depending on the season and what I have on hand, and each time I’ve found a new favorite twist.

Vegetarian or vegan: Swap butter for olive oil or vegan margarine and use coconut cream or oat cream to keep it creamy without dairy—I tried coconut cream once and it added a lovely subtle sweetness that balanced the earthiness of the celeriac.
Herb boosts: Add fresh rosemary or sage during cooking for a woodsy note I find especially comforting in winter.
Spicy kick: A pinch of cayenne or a drizzle of chili oil on top for those days when I want warmth with a bit of an edge.
Nutty crunch: Toasted hazelnuts or walnuts sprinkled over the top add a satisfying contrast I fell in love with last autumn.

How to Make Creamy Celeriac Soup Recipe

Step 1: Sauté Your Aromatics to Build Flavor

Start by melting the butter in a large soup pot over medium heat. Toss in the diced onion, leek, and celery and gently sweat them down until softened and fragrant—about 8 to 10 minutes. This step is key because you’re coaxing out the sweetness and building a flavor foundation, so don’t rush it or brown them too much. Keep the heat moderate and stir often.

Step 2: Add Celeriac, Potato, and Garlic

Add your cubed celeriac and potato to the pot, toss everything together, then add your finely chopped garlic and continue cooking for a couple more minutes. This allows the garlic to mellow and the veggies to mingle before the broth goes in. I always find this makes the soup taste more cohesive.

Step 3: Infuse with Spices and Simmer

Drop your spice sachet—made with a bay leaf, thyme sprigs, black peppercorns, and coriander seeds—into the pot. Pour in the water or stock, then add salt and white pepper. Bring everything to a gentle boil, then reduce to a simmer and cook uncovered for about 30 minutes, or until the celeriac is tender when pierced with a fork. I find it’s worth testing early to avoid overcooking, which can sometimes make the soup too dense.

Step 4: Blend to Creamy Perfection

Remove the spice sachet, then use an immersion blender right in the pot for convenience—I love how quick this is! Blend until ultra smooth and creamy, adding the full fat cream last and blending just to combine. If the soup feels a bit thick, loosen it with a splash of water or stock. Taste and adjust seasoning if needed. This is when it truly transforms into that dreamy creamy celeriac soup recipe you’ll crave.

How to Serve Creamy Celeriac Soup Recipe

The image shows several ingredients neatly arranged on a white marbled surface. There is a large knobby cream and brown root vegetable placed at the top right. Next to it on the left, a white bowl holds several pale yellow cubes. Below the root, there is a whole light brown onion, and to its right, a small white bowl contains coarse white salt. To the left of the onion, fresh green celery stalks lay vertically. Below the celery, a small white bowl holds light golden oil, with another small bowl next to it containing a mix of black, white, and green peppercorns. Below these, sprigs of fresh green thyme and a couple of peeled white garlic cloves rest next to each other. Two fresh green sage leaves are placed below the salt. At the bottom left, a white bowl contains smooth, creamy white sauce or mixture. To the bottom right, another white bowl is filled with small golden brown bread cubes. The colors range from light cream, pale yellow, green, brown, and white, creating a fresh and natural look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I keep it simple but flavorful with a handful of crunchy croutons I make at home (olive oil and garlic toasted bread cubes) and a drizzle of good olive oil on top for extra silkiness. A sprinkle of finely chopped chives or parsley gives a fresh pop of color and subtle brightness that balances the creaminess perfectly.

Side Dishes

This soup pairs wonderfully with rustic sourdough or your favorite crusty bread to soak up every last drop. When I’m feeling a bit fancier, I serve it alongside a simple spinach salad with a lemon vinaigrette for contrast. For a heartier meal, grilled cheese sandwiches are always a hit—comfort food at its best!

Creative Ways to Present

For special occasions, I like to serve the creamy celeriac soup recipe in petite espresso cups as an amuse-bouche—it always surprises guests! Another fun idea is to swirl in a little herb oil or paprika oil right before serving for a festive touch. If you’re serving kids, top each bowl with a fun shape of soft cheese or a dollop of crème fraîche to make it more inviting.

Make Ahead and Storage

Storing Leftovers

I usually store leftover creamy celeriac soup in airtight containers in the fridge for up to 3 days. When packed properly, it holds its flavor and texture really well, so don’t hesitate to make a big batch. Just be sure to cool it before refrigerating.

Freezing

Freezing this soup works great, especially if you’re meal prepping. I suggest freezing in portion-sized containers so you can thaw only what you need. When frozen, it’s best eaten within 2 months for optimal taste and creaminess. Just remember to leave some headspace in your container as it expands slightly when freezing.

Reheating

Reheat your creamy celeriac soup gently on low heat, stirring frequently to keep it from sticking or curdling. If it’s a bit too thick after reheating, simply stir in a splash of water, stock, or cream to bring back that perfect soupy consistency. Avoid boiling it again so the cream stays smooth.

FAQs

Can I make this Creamy Celeriac Soup Recipe without cream?

Absolutely! You can substitute cream with coconut milk, oat cream, or even use more butter for richness if you want to avoid dairy. Keep in mind these alternatives might subtly alter the flavor and texture, but the soup will still taste delicious and creamy.
Do I have to peel celeriac?

Yes, peeling celeriac is necessary because its skin is rough and woody. Using a sharp knife or vegetable peeler, remove the tough outer layer to reveal the smooth flesh inside. Once peeled, the celeriac cubes cook down nicely and blend into a creamy texture.
Can I use vegetable stock instead of water?

Definitely, using vegetable stock instead of water will add more depth and flavor to your creamy celeriac soup recipe. It’s a great option if you want a richer soup without adding extra seasoning.
How long does the soup last in the fridge?

The soup can be safely stored for up to 3 days in the fridge when kept in an airtight container. Always check for freshness before reheating, especially if it has been stored for multiple days.
What’s the best way to thicken the soup if it’s too thin?

Since this soup uses potato and celeriac to naturally thicken, if it’s too thin, you can blend in a bit more cooked potato or allow it to simmer uncovered for a few extra minutes to reduce liquid. Alternatively, a small splash of cream can also add body and richness.

Final Thoughts

This creamy celeriac soup recipe has truly won a special place in my kitchen and my heart. It’s one of those recipes that feels like a warm hug in a bowl—simple, elegant, and packed with flavor. I hope you’ll give it a try soon; it’s such a satisfying way to enjoy celeriac, especially when the weather turns cooler. Trust me, once you whip this up, you’ll want to keep it in your recipe rotation as much as I do!