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GET IT NOWMy Celery Root Soup Is Like Potato Soup’s Healthier Cousin
I used to think celery root soup (aka celeriac soup) was one of those weird veggies that only chefs or serious foodies used. But once I gave it a shot, I realized it’s actually super easy to cook with, and it makes the creamiest soup. This celery root soup recipe has quickly become one of my favorite cozy bowls when I want something that feels like comfort food, but still uses clean, healthy ingredients. If you’ve never tried it before, this is why you should:
- Tastes like potato soup, but lighter – Celery root has a mild, slightly earthy flavor that’s surprisingly similar to potatoes — just with fewer carbs and a more delicate texture.
- Creamy without flour or starch – A lot of creamy soups rely on a roux, but this one gets its velvety texture from blending the veggies and adding just a splash of cream at the end. No thickeners needed.
- Simple, make-ahead friendly ingredients – Everything in this recipe is easy to find, and it reheats like a dream, so I usually make a big batch for lunch leftovers or a quick dinner side.
If you’re craving something warm and healthy after all the holiday food, this is a great one to add to your healthy soup rotation. Make it with me!
“I love how similar this is to a loaded potato soup! Thank you so much for sharing this recipe.”
-Natalie
Ingredients & Substitutions
Here I explain the best ingredients for my celery root soup recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Celery Root (aka Celeriac) – Don’t be intimidated by its rough, bumpy skin — you’ll peel that off anyway. Look for ones around 4 to 5 inches wide, with no soft spots or bruises. Once peeled, the inside is smooth and white, with a mild, slightly sweet celery flavor. When cooked, it has a texture that’s surprisingly close to potatoes, which is why I love using it here for a lighter take on loaded potato soup. (You can also try it in corned beef and cabbage, creamy clam chowder, or the loaded celery root salad in my first cookbook!).
- Cauliflower Florets – These help add body and creaminess to the celeriac soup, without needing any starchy thickeners.
- Chicken Broth – I usually use reduced-sodium store-bought, but homemade chicken broth or bone broth is great too. You can even swap in veggie broth to make it vegetarian.
- Olive Oil – I use this to sauté the aromatics, but avocado oil works just as well. Butter also adds great flavor if you keep the heat on the lower side so it doesn’t burn.
- Aromatics – I usually start with fresh garlic and a white onion to build flavor. Yellow onion works too, and chopped leeks add a mild, slightly sweet touch. Jarred garlic is fine in a pinch and still tastes great.
- Heavy Cream – Just a little goes a long way to make this soup silky and rich. Use full-fat coconut milk for a dairy-free version.
- Toppings (Optional, but so good!) – I love adding shredded cheddar, crumbled bacon, sliced green onions, and a little fresh cracked pepper. Fresh herbs like parsley or chives also work if you want a lighter touch.
- Bay Leaf – Just one adds that classic, comforting celery root soup flavor in the background.
- Sea Salt & Black Pepper
How To Make Celery Root Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Sauté. Heat the oil in a Dutch oven or large pot over medium heat. Add the garlic, onion, and bay leaf. I like to sauté until the onion is soft and translucent and the garlic smells fragrant
- Simmer. Add celeriac, cauliflower florets, chicken broth, sea salt, and black pepper. Bring to a boil, then reduce the heat to medium-low. Simmer until the celeriac is fork-tender and easy to blend.
- Blend. Remove the bay leaf, stir in the heavy cream, and blend with an immersion blender until the soup is smooth and creamy. I usually let it simmer a few extra minutes after blending so the flavors fully come together.
- Garnish. Ladle the celery root soup into bowls and top with cheese, bacon, and green onions if you want a loaded-soup feel, or keep it simple with a sprinkle of herbs.
My Recipe Tips
- Do You Peel Celeriac Before Cooking? Yes, definitely peel it first. The outside is rough, bumpy, and usually covered in dirt, so it’s not something you want in your soup. Once you get past that, the inside is smooth and starchy, kind of like a cross between a potato and a turnip. I just use a sharp knife to cut away the skin since a regular veggie peeler doesn’t always get into the nooks.
- Cut the celery root into uniform cubes. This helps it cook evenly and blend up smoother. I aim for about 1-inch pieces so they soften around the same time as the cauliflower.
- Use an immersion blender for easy cleanup. I use this one to blend the soup until it’s perfectly smooth. No need to transfer it to a blender or anything messy like that.
- Add the cream after blending. It’s tempting to add it to the celeriac soup before, but I find stirring it in after gives a richer, silkier finish (and it avoids any weird texture if your cream is extra cold).
Celery Root Soup
My celery root soup (aka celeriac soup) has the comfort of loaded potato soup, but it's lighter, healthier, and made with simple ingredients.
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Ingredients
Tap underlined ingredients to see the ones I use.
Celery Root Soup
Optional Toppings (Recommended!)
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Heat the olive oil in a Dutch oven over medium heat. Add the garlic, onion and bay leaf. Sauté for 3-5 minutes, until the onion is translucent and the garlic is fragrant.
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Add the cubed celeriac, cauliflower florets, chicken broth, sea salt, and black pepper to the pot and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, until the celeriac is tender.
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Remove from the heat and remove the bay leaf. Add the heavy cream. Blend with an immersion blender, until the soup is smooth and creamy. Simmer for 5 more minutes.
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To serve, top soup with optional toppings, if desired.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above for prepping the veggies, getting the texture just right, and making the whole process a little easier.
- Storage: Keep leftovers in the fridge for 3-4 days in an airtight container.
- Reheat: Warm celery root soup in a saucepan on the stove or microwave until hot. Stir well to bring back that creamy texture.
- Freeze: Freeze in a sealed glass container of freezer bag for 2-3 months. Thaw overnight in the fridge before reheating.
- Note on nutrition info: The nutrition facts are for the celeriac soup only and don’t include optional toppings.
📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Celery Root Soup
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11 Comments
Laura Ferguson
0Thank u so much for this wonderful celery and cauliflower recipe I will try this one.
Amy L Huntley
0I was not expecting this to taste as delicious as it did. So creamy and packed with so much flavor!
Karen
0Would it be possible to use turnips instead of cauliflower, it flares my husbands gout, without changing the carb count too much?
Wholesome Yum D
0Hi Karen, I think that would work out for you. Turnips do have more carbs than cauliflower, but the soup would still be delicious.
Kristyn
0YUM!! It’s the smoothest, most creamy soup!! Love the flavor!
Natalie
0I love how similar this is to a loaded potato soup! thank you so much for sharing this recipe.
Shelby
0Such a tasty way to use up extra veggies! it came out really hearty.
Eric E
0I haven’t made this soup yet, so I won’t rate it, though it sounds delicious and I will probably make it soon.
I routinely add celery root to my cauliflower mash, as I find it greatly improves the texture and flavor – much more potato-like. You do need to add a generous amount of salt, though, or the mash is too sweet. Add a Tbsp of butter, maybe 1/4 cup of heavy cream, and 2 oz or so of grated cheese.
Steam or microwave the celery root and cauliflower until soft, then put in a food processor along with the other ingredients. Process until smooth. Yum!
Cindy
0This dojo was absolutely delicious and comforting. Will definitely make again!
Taylor
0This was my first time making celery root soup and it definitely won’t be my last! It was so creamy, flavorful and rich. We topped ours with scallions and crumbled bacon and it was just perfect!
Donna Batrone
0My new favorite soup! So easy to make and delicious!