Potato, Leek and Celeriac Soup

This recipe combines some well-known root vegetables with one you may be less familiar with: Celeriac!

Celeriac, or Celery Root, has a similar taste to celery and is only 5-6% starch, relatively low in comparison to other root crops. When preparing, it may be easier to slice off the outer skin rather than using a peeler, as the skin is quite thick. It can be eaten raw or cooked, although the raw root has a more intense flavour. The stems and leaves are also edible, but would probably be best enjoyed cooked. Celeriac can be steamed and mashed on its own, but is most often used in soups or stews.

Potato, Leek and Celeriac Soup


  • 1 lbs potato or sweet potato, carrots, or winter squash
  • 0.5 lb leeks
  • 1 medium bulb celeriac
  • 1 small carrot
  • 1 small onion
  • 1.5 cups broth
  • 1 cups milk
  • Butter
  • Salt and pepper to taste
  • Parsley or basil to garnish


  1. Sautee potatoes, chopped leeks, celeriac, onion and carrot in butter for approximately 10 min.

  2. Add broth and simmer until veggies are cooked.
  3. Add milk and heat through.
  4. Salt and pepper to taste.
  5. Optional: blend everything to make a pureed soup. Garnish with chopped parsley, basil, or other herbs.