If you’re hunting for a soul-warming, silky soup that feels like a cozy hug in a bowl, this Celeriac, Leek & Potato Soup Recipe is exactly what you need. It brings together the sweet earthiness of celeriac, the subtle onionlike smoothness of leeks, and the creamy comfort of potatoes, all enriched by a touch of smoky bacon and fresh herbs. This soup isn’t just a meal; it’s a gentle celebration of humble ingredients working in harmony to deliver a deeply satisfying flavor and texture that will make you want to savor every spoonful.
Ingredients You’ll Need
The beauty of this soup is in its simplicity — only a handful of ingredients, each playing a key role in crafting a velvety and flavorful bowl. From fresh vegetables to crispy bacon, every addition is essential in building layers of taste, texture, and even a bit of color.
- Bacon (3 slices, chopped): Adds a smoky crunch that brings depth and contrast to this mellow soup.
- Celeriac (12 oz, peeled and diced): The star ingredient offering an earthy, slightly nutty flavor and creamy texture when cooked.
- Leeks (2 large, diced and soaked): Provide a mild, sweet onion flavor and gentle aroma that’s key to the soup’s character.
- Yellow potatoes (3 large, peeled and diced): They give body and a velvety smoothness when pureed, creating the soup’s classic comforting base.
- Carrot (1 large, peeled and diced): Adds a hint of natural sweetness and bright color to the mix.
- Garlic (3 cloves): Gives a warm aromatic punch that binds the flavors together.
- Thyme (3 sprigs): Infuses herbal notes that elevate the soup’s complexity.
- Salt (1 teaspoon, plus to taste): Enhances all the flavors deliciously.
- White wine (1/2 cup, optional): Used to deglaze and add a subtle acidity that brightens the soup.
- Chicken stock or vegetable broth (1 quart): Forms the flavorful cooking liquid that softens the veggies and pulls everything together.
- Low fat Greek yogurt or sour cream (1/2 cup): Stirred in at the end for creaminess and a touch of tang.
- Cayenne pepper (pinch, optional): For those who want a little warming heat without overpowering the delicate flavors.
- Bacon bits, scallions, and extra yogurt: Perfect garnishes to personalize your serving with texture and color.
How to Make Celeriac, Leek & Potato Soup Recipe
Step 1: Crisp the Bacon
Start by frying the chopped bacon in your soup pot over medium heat until it’s irresistibly crisp. This step is pure magic, releasing smoky flavor and fat that will enrich the whole soup. Once cooked, scoop the bacon bits out and let them rest on a paper towel to drain—these will shine as your garnish later.
Step 2: Sauté the Vegetables
Keep about 2 to 3 tablespoons of the bacon fat in the pot—perfect for gently cooking the veggies. Toss in the leeks, diced celeriac, potatoes, carrot, garlic, thyme leaves, and salt. Stir and cook over medium heat until the vegetables become soft and fragrant, setting the groundwork for those familiar comforting flavors everyone loves.
Step 3: Deglaze and Add Stock
If you’re using white wine, splash it in now to deglaze the pot, scraping up any golden bits stuck to the bottom—they’re flavor gold. Then pour in the chicken stock or vegetable broth, cover the pot, and let everything simmer for about 30 minutes. This slow cooking melds the flavors perfectly while tenderizing the veg so they’re ready for blending.
Step 4: Puree and Finish the Soup
Once the veggies are tender, use an immersion blender or regular blender to puree the soup until smooth and luscious. If it feels too thick, simply thin it with a little water or stock to your preferred consistency. Remove from heat, then stir in the Greek yogurt or sour cream to introduce that irresistible creaminess and gentle tang. Season with additional salt, pepper, and a pinch of cayenne if you like a hint of spice.
Step 5: Serve and Enjoy
Ladle your soup into bowls and sprinkle with those crispy bacon bits and a scattering of scallions. Add a dollop of yogurt if you’re feeling fancy. Every spoonful delivers comfort and joy, making it a perfect lunch, dinner, or anytime pick-me-up on a chilly day.
How to Serve Celeriac, Leek & Potato Soup Recipe
Garnishes
The magic of a soup lies not only in the base but in what you sprinkle on top. Crispy bacon bits add a salty crunch that contrasts beautifully with the silky soup, while bright green scallions offer freshness and a pop of color. A spoonful of Greek yogurt or sour cream adds cooling creaminess and a lovely tang that balances the earthiness of the celeriac.
Side Dishes
This soup pairs beautifully with crusty bread, like a rustic baguette or a warm sourdough slice, perfect for dipping and soaking up every last bit. A simple green salad with a tangy vinaigrette or some roasted seasonal vegetables can add texture and balance, making your meal feel complete without overwhelming the delicate flavors of the soup.
Creative Ways to Present
For a fun twist, consider serving this soup in individual bread bowls or ramekins topped with a swirl of herb-infused oil or chives. A sprinkle of toasted nuts or seeds on top can add unexpected texture and nuttiness. For a show-stopping finish, drizzle a little browned butter or truffle oil just before serving to elevate the experience to restaurant-quality cozy dining.
Make Ahead and Storage
Storing Leftovers
This Celeriac, Leek & Potato Soup Recipe keeps very well in the fridge for up to 3 days, making it a convenient meal for busy weeknights. Store it in an airtight container to preserve its fresh flavors and creamy texture. Just give it a good stir before reheating.
Freezing
You can freeze this soup with confidence. Pour the cooled soup into freezer-safe containers or bags, leaving some room for expansion. It will keep well for up to 3 months. When thawing, do so overnight in the refrigerator to maintain the soup’s silky texture.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If the soup has thickened too much after chilling or freezing, add a splash of stock or water to loosen it up. Avoid boiling once the yogurt or sour cream is added to prevent curdling — gentle warmth is the key.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the bacon for a smoky smoked paprika or a dash of liquid smoke, and use vegetable broth instead of chicken stock. The soup will still be full of flavor and creamy goodness.
What if I don’t have celeriac?
If you can’t find celeriac, you can substitute with a mix of parsnips and celery stalks for a similar earthy and aromatic flavor. Keep in mind the texture may be slightly different but still delicious.
Can I use regular cream instead of Greek yogurt?
Sure! Using cream will make your soup richer and silkier. Just add it off the heat like the yogurt to avoid curdling. Low fat Greek yogurt adds tang and lightness, but cream is a lovely indulgent alternative.
Is this soup gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free broth and avoid any bread or croutons as a side unless specifically gluten-free.
How spicy is this soup with the cayenne pepper?
The pinch of cayenne is very subtle; it warms up the palate without overwhelming the natural gentle flavors. You can always skip it or adjust to your preferred heat level.
Final Thoughts
This Celeriac, Leek & Potato Soup Recipe is a true treasure in the world of comforting meals — simple ingredients transformed into something incredibly special. It’s the kind of soup that comforts from the inside out and makes you reach for seconds. I encourage you to dive into this recipe, savor the process, and enjoy every delicious spoonful with friends or family. Once you try it, I’m sure it’ll become a treasured favorite in your kitchen too.
Print
Celeriac, Leek & Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Low Fat
Description
A comforting and creamy Celeriac, Leek & Potato Soup featuring tender vegetables simmered with aromatic herbs and bacon, pureed to a smooth consistency, and finished with a touch of tangy Greek yogurt. Perfect as a warming starter or light meal.
Ingredients
Meat
- 3 slices bacon (chopped into 1/2″ pieces)
Vegetables & Herbs
- 12 oz celeriac (about 2 cups, peeled and diced)
- 2 large leeks (2 cups diced and soaked in cold water to remove sand)
- 3 large yellow potatoes (1 lb 4 oz, peeled and diced)
- 1 large carrot (peeled and diced)
- 3 cloves garlic
- 3 sprigs of thyme (leaves only)
Liquids
- 1/2 cup white wine (optional)
- 1 quart chicken stock or vegetable broth
Dairy & Condiments
- 1/2 cup low fat Greek yogurt or sour cream
- 1 teaspoon salt
- Salt and pepper to taste
- Pinch of cayenne pepper (optional)
Garnishes
- Bacon bits (from cooked bacon)
- Scallions
- Low fat Greek yogurt
Instructions
- Cook the bacon: In a large dutch oven or heavy-bottomed soup pot, fry the chopped bacon over medium heat until it becomes crisp. Once cooked, remove the bacon bits and drain them on a paper towel. Set aside for garnish later.
- Sauté vegetables: Pour off excess bacon fat from the pot, leaving about 2 to 3 tablespoons in the pan. Add the diced leeks, celeriac, potatoes, carrot, garlic cloves, thyme leaves, and 1 teaspoon of salt. Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
- Deglaze and simmer: If using, pour in the white wine to deglaze the pan, scraping up any browned bits on the bottom with a wooden spoon. Then add the chicken stock or vegetable broth. Cover the pot and bring the mixture to a simmer. Cook for about 30 minutes, or until all vegetables are tender when pierced with a fork.
- Puree the soup: Using an immersion blender directly in the pot, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a food processor or blender in batches and puree until smooth. If the soup is too thick, add a little water or additional broth to reach desired consistency.
- Finish and season: Remove the pot from the heat and stir in the low fat Greek yogurt or sour cream gently to avoid curdling. Adjust the seasoning with salt, pepper, and a pinch of cayenne pepper if desired.
- Serve: Ladle the soup into bowls and garnish with the reserved crispy bacon bits, chopped scallions, and a dollop of Greek yogurt. Serve immediately and enjoy the comforting flavors.
Notes
- Peeling celeriac can be made easier with a sharp knife or vegetable peeler; remove the tough outer skin before dicing.
- The white wine is optional; it adds depth of flavor but can be omitted for a non-alcoholic version.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit bacon or replace it with smoked paprika or mushrooms for smokiness.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Use low fat Greek yogurt to keep the soup light and creamy without added fat.
