Table of Contents
    Celeriac, Potato, and Leek Soup

    New York City experienced another round of “snowmageddon”, and the snow and slush made had me craving soup. After browsing the Famer’s Market stands at Union Square, I decided on a potato soup with celeriac and lots of leeks, herbs and bacon to up the depth of flavor.

    Celeriac – also known as celery root – is an odd looking root vegetable covered in warts and roots. However, beneath the thick skin is a creamy colored flesh that tastes like a mild mixture of celery and parsley.

    I like this soup because, while it is heavy, it isn’t too heavy making it a good compliment to a light dinner or a salad – my current favorite is arugula with lemon, olive oil and shaved parmesan cheese.

    This recipe uses potato and celeriac, but you could easily substitute some of the potatoes and celeriac with sunchoke, pear or apple to change the flavor

    Kitchen Notes
    Celeraic Potato Leek Soup

    Celeriac, Potato and Leek Soup with Bacon

    Evan Kalman
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Course Soup
    Servings 4 servings
    Calories 364 kcal


    • 2 slices bacon , diced
    • 1 Tbsp butter
    • 2 cloves garlic, minced
    • 1 leek, sliced
    • 1 large celery root, peeled and diced
    • 4 medium potatoes , peeled and diced
    • 2 springs fresh thyme
    • 1 quart chicken or vegetable stock
    • 1 tsp salt
    • 1/2 tsp pepper
    • extra virgin olive oil for drizzling


    • Render the bacon in a large pot over low heat, 5-6 minutes. Remove the bacon and set aside. Pour off the fat leaving approximately 1 tablespoon in the pot.
    • Add the butter, garlic and leeks. Sweat over medium-high heat until tender and translucent, 5-8 minutes.
    • Add the stock, potato, celeriac, thyme, salt and pepper. Simmer the soup for about 20-25 minutes or until vegetables are very tender.
    • Reserve some whole pieces of potato and celeriac – if desired – and purée the soup using a food processor or blender until smooth. Taste and adjust seasonings with additional salt and pepper. If desired, thin the soup with water or stock.
    • To finish the soup, garnish with reserved bacon, celeriac and potato and drizzle with extra virgin olive oil.


    Calories: 364kcalCarbohydrates: 64gProtein: 13gFat: 7gSaturated Fat: 3gCholesterol: 15mgSodium: 1126mgPotassium: 1673mgFiber: 8gSugar: 9gVitamin A: 482IUVitamin C: 59mgCalcium: 118mgIron: 4mg
    Keyword bacon, Celeriac, leek, potato
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    Reader Interactions


    1. Anon says

      5 stars
      Delicious! I may have tripled the batch… Would definitely make again!

      • Evan Kalman says

        Glad you enjoyed it!


    1. […] the Celeriac, Potato and Leek Soup recipe from It's Just Chicken Soups that require pureeing, can be pureed in the food processor, like this …See all stories […]

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