Celeriac potato soup

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Warm bowl of Celeriac-potato-soup

Look, I love my veggie delivery bin. It means that I don’t have to go for a half-hour-long walk in the sleet and the slush and the insanely cold weather just to pick up a few carrots. Come rain, snow, or ridiculous ice-storm, my groceries are delivered to my doorstep on Tuesday evening, and within hours, I’m cooking up a storm.

But the thing is, sometimes I forget to customize my bin. I get a reminder email about it on Friday, which I usually forget about immediately, and I’m lucky if my roommate reminds me again Sunday night. And on the weeks that I forget to modify the bin, it’s pretty much just the tuber “delights” that Ontario has to offer in winter — i.e. a bin full of radishes, turnips, and rutabaga.

A similar thing happened last week, when I received not one but two giant bulbs of celery root (also called celeriac). Have you ever seen celeriac? It looks a little bit like a dried brain with feelers, rolled in dirt. Thankfully, after the roots had been rinsed and peeled, they were looking much more like something I could work with, and their faint scent of celery, but milder and sweeter, was starting to grow on me. I decided to do with them what home cooks since the dawn of time have been doing for ugly-but-promising vegetables: put them in soup.

The results were fantastic! The celeriac potato soup came together very quickly, and was creamy and stick-to-your-ribs rich. Potato soup can sometimes be pretty one-dimensional, but the celeriac gave the soup just a bit of sweetness and bite. For a richer soup, you might consider using butter to sautee the veggies, or a drizzle of olive oil on top of the finished product, or even a little (gasp) cream at the end, but I liked it just fine as-is. In fact, I enjoyed the soup so much I even ordered celeriac on purpose for my next delivery!

An empty bowl is all that's left from the Celeriac-potato-soup

Celeriac potato soup

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serving Size: 4


  • 2 Tbs of extra-virgin olive oil (or butter, for an even richer soup)
  • 1 medium white/yellow onion, diced
  • 4 cloves garlic, diced
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried oregano
  • 2 medium-large bulbs of celery root, rinsed, peeled, and chopped into 1" chunks
  • 2 lbs potatoes, peeled, rinsed, and chopped into 1" chunks
  • 4-6 cups water
  • 1/2 tsp salt and a few cranks of black pepper + more to taste
  • Optional: 2 Tbs chopped fresh dill


  1. In a large pot on high, heat the olive oil. Reduce to medium-high and add the onion. Cook until softened and becoming translucent, about 5 minutes.
  2. Add the garlic, rosemary, and oregano to the onions. Cook 1-2 minutes, until the spices are fragrant and garlic is softened.
  3. Add the chopped celery root and the potatoes to the pot, then add just enough water to just cover them. Season with salt and pepper. If you like dill, add that now as well.
  4. Bring pot to a boil, then reduce to a simmer. Cook uncovered for 20-30 minutes, or until the potatoes can be easily pierced by a knife.
  5. Remove from heat and allow to cool. Once cool, blend until completely smooth. Return to pot, and if the soup is too thick for your liking, stir in some warm water (or cream, or milk, etc). Warm again, taste, and season to your liking.

Sorry again that January’s been so slow for posts; I promise there’s lots to come next month!



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One Response to “Celeriac potato soup”

  1. Dadaa March 12, 2014 at 8:12 PM #

    Am trying a variation on this now, using cilantro and green onion for “herbs” and combining with broccoli.
    Will let you know how that goes down.