Creamy Celeriac Soup

Photo: Randy Mayor; Styling: Jan Gautro

Yield: 4 servings (serving size: 1 1/2 cups soup and 1/2 cup croutons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 356
  • Fat: 14.1g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 11.1g
  • Carbohydrate: 48.8g
  • Fiber: 6.5g
  • Cholesterol: 26mg
  • Iron: 4.5mg
  • Sodium: 906mg
  • Calcium: 185mg


  • 2 tablespoons butter
  • 4 ounces French bread baguette, cut into (1-inch) cubes
  • 1 tablespoon olive oil
  • 3 cups sliced leek
  • 2 tablespoons all-purpose flour
  • 5 cups (1-inch) cubed peeled celeriac (celery root)
  • 4 cups fat-free, less-sodium chicken broth
  • 1/2 cup half-and-half
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • Fresh parsley (optional)


  1. 1. Preheat oven to 350°.
  2. 2. Melt butter; toss with bread on a baking sheet. Bake at 350° for 20 minutes or until golden.
  3. 3. Heat oil in a Dutch oven over medium heat. Add leek; cook 10 minutes, stirring often. Stir in flour; cook 2 minutes, stirring well. Add celeriac and broth; bring to a simmer. Cook for 30 minutes. Let stand 10 minutes.
  4. 4. Place half of mixture in blender. Remove center piece of blender lid, and secure blender lid on blender. Place a clean towel over opening in lid. Process until smooth. Strain pureed mixture through a sieve over a bowl; discard solids. Repeat procedure with remaining celeriac mixture.
  5. 5. Return soup to pan over medium heat; stir in half-and-half, pepper, and salt. Cook for 5 minutes. Serve with croutons. Garnish with parsley, if desired.
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