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Celeraic Potato Leek Soup
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5 from 1 vote

Celeriac, Potato and Leek Soup with Bacon

Course Soup
Keyword bacon, Celeriac, leek, potato
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 364kcal
Author Evan Kalman


  • 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: 364kcal | Carbohydrates: 64g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 1126mg | Potassium: 1673mg | Fiber: 8g | Sugar: 9g | Vitamin A: 482IU | Vitamin C: 59mg | Calcium: 118mg | Iron: 4mg