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I’ve been cooking celery root for years in salads, soups, just plain roasted and in purees. It’s one of my favorite foods and this Celery Root Soup is really healthy, while also being naturally creamy and hearty.
Why I Love This Recipe
- Kid-Approved and Party-Friendly: Serve this creamy celery root soup in small cups or shot glasses and suddenly everyone wants a taste. Fun presentation makes it extra appealing.
- Turns “Ugly” Into Delicious: Celery root (also called celeriac) may look intimidating, but once cooked, it becomes smooth, creamy, and totally irresistible.
- Naturally Creamy Texture: It blends up like a potato soup, with a subtle celery flavor that’s cozy and comforting.
- Simple, Minimal Ingredients: Made with just a few pantry staples, this soup is easy enough for weeknights and special enough for guests.
The Ingredients
This creamy celery root soup is made with just a handful of wholesome ingredients.
- Butter: Adds richness and helps soften the leeks while building the base flavor of the soup. Use olive oil if you need this soup to be vegan.
- Leeks: Provide a mild, slightly sweet onion flavor that keeps the soup delicate and balanced.
- Celery root bulbs: The star of the recipe. Celery root (also called celeriac) gives this soup its earthy, subtly sweet flavor and naturally creamy texture.
- Chicken or vegetable stock: Creates a flavorful base for the soup. Use vegetable stock for a vegetarian version.
Step by Step Instructions
- Saute the leeks: In a stock pot over medium heat, melt the butter and saute the leeks for 3-4 minutes.
- Simmer the soup: Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.
- Blend until smooth: Using an immersion blender (or carefully transferring to a regular blender), blend the soup until smooth, creamy, and velvety.
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Tips and Tricks
- Peel Thoroughly: Celery root has a thick, knobby skin, so be sure to remove all the rough outer layers. This helps the soup blend up smooth and creamy.
- Cut into Even Pieces: Chop the celery root into similar-sized chunks so it cooks evenly and becomes tender at the same time.
- Blend and Adjust Texture: Blend the soup while warm using an immersion blender or in batches in a regular blender. If it’s too thick, add a little extra stock until you reach your ideal consistency.
This creamy celery root soup is proof that simple ingredients can turn into something truly special. Whether you’re serving it for a cozy weeknight dinner or in little cups for a gathering, it’s an easy, comforting recipe you’ll come back to again and again. If you give it a try, be sure to leave a rating and comment below! I love hearing how Weelicious recipes turn out in your kitchen.
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Celery Root Soup
Ingredients
- 1 tablespoon butter or olive oil
- 2 leeks, white and light green part only, chopped
- 2 celery root bulbs (about a pound each), peeled and chopped
- 1/2 teaspoon kosher salt
- 32 ounces chicken or vegetable stock
Instructions
- In a stock pot over medium heat, melt the butter and saute the leeks for 3-4 minutes.
- Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.
- Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.
Notes
- To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.
The olive oil is a vegan alternative to the butter. I have updated the recipe to make it more clear! It doesn’t come out quick as thick as potato soup, but does come out thicker than a broth soup!
I’m eating this right now lunch. Is it supposed to be watery? It tastes great even if it is watery. I just thought it would be thick like a potato soup.
I didn’t add the oil because I thought that if I used the butter to sauté the leeks then that was why the oil was on the ingredients list. The instructions didn’t say where to add the salt, butter and oil. Could you clarify, please?
Everyone loved this soup! Thanks for great recipe. Second pot simmering now – leeks and celeriac from CSA.
This is such a cool recipe. Going to try this one for my daughter.
This sounds wonderful!
I love this soup and have been making it for years. I also make the exact same soup with cauliflower instead of the celery root and sometimes add shallots to it as well. So good!!