Creamy Potato Celeriac Soup

Ever tasted something and though, ‘wow, I have to have that again!’? This soup was one of those items for us. A friend of ours made it, based on recipes she grew up with in Poland. It’s a thick, creamy soup, served with fried onions, roasted diced potatoes and celeriac on top, and a sprinkling of finely chopped chives. Tastes delicious. Satisfying and moreish.

Celeriac is one of those vegetables that’s not so well known in NZ. It adds a lovely warm background tone to dishes.I would liken it to a cross between celery and potato in flavour.

Creamy Potato Celeriac Soup

  • Servings: 8
  • Difficulty: easy
  • Print


1.170kg potato, peeled
260g leek
150g celeriac root, peeled
130g carrot, peeled
2-3 cloves garlic
100g olive oil
1 sprig of parsley
100g Soy Cream (Alpro brand, from the cream section of the supermarket)
30g boullion powder
2tsp salt  (check to taste)
1.4Litres hot water


150g celeriac, peeled
380g potato, peeled
2 medium onions
1 small bunch chives

1. Chop all vegetables and herbs roughly.
2. Cover with the water, and bring to the boil. Turn down and simmer for 10 min.
3. Add oil, parsley, boullion powder, and salt. Cook for 20 min or till veggies are soft.
4. Add soy cream, and blend till smooth. This is a thick & creamy soup. Some blenders may need a short rest during blending.

1.  Dice celeriac and potato into small 1cm cubes. Toss in olive oil (approx 2 Tbsp) and a generous pinch of salt.
2. Bake 190 degrees for 25 – 30 min – they should be turning golden and slightly crisp on the outside.
3. Halve and peel the onions. Slice thinly into crescents.
4. Heat some oil in a frypan, add onions and a generous sprinkle of salt, and fry onions till golden.
5. Chop chives finely.

Serve soup with a generous sprinkle of fried onions and roasted veggies on top, and a sprinkle of chives. Also looks nice with a squiggle of soycream…


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