Leek, Potato and Celeriac Soup

Celeriac leek soup in a small bowl on a red and beige napkin with a spoonWhat to do when you find a bunch of leeks, 2 small celeriac (celery root) and some potatoes that need using up in your crisper? Make soup of course! I was planning on making a simple leek and potato soup but noticed that the celeriac were on their last legs so… I figured why not throw it in there as well?

It ended up that I had nearly the exact same amount of each vegetable by weight so none of the flavours is particularly strong and it was a lovely combination – not too earthy as celeriac can sometimes be and not too sharp as leek can sometimes taste. Best of all, this came together in no time at all! Perfect for chilly weekend lunches!

Yield: 4-6

Leek and Celeriac Soup

Celeriac leek soup in a small bowl on a red and beige napkin with a spoon

Easy leek and celeriac soup.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 2 tablespoons olive oil
  • 1 small onion (100g), roughly chopped
  • 4 cloves garlic, minced
  • 3 leeks (approx 454g/ 1lb), cleaned and sliced (white and light green parts only)
  • approx 454g/ 1lb potatoes, roughly chopped (no need to peel)
  • approx 454g/ 1lb celeriac (celery root), peeled and roughly chopped
  • 1 teaspoon dried thyme
  • 1 litre vegetable stock
  • salt and pepper to taste (will depend on how much salt is in your stock)

To serve:

  • Thick Greek yoghurt to swirl
  • Fresh flat leaf parsley, chopped


    1. Heat the olive oil over medium-high heat in a large pot (that can hold at least 3L).
    2. Sauté the onion and garlic for approximately 5 minutes, or until the onions start to soften and colour slightly.
    3. Add the leek and stir to coat in the onion mixture and cook for another 5 minutes, stirring from time to time until the leeks soften.
    4. Add the potatoes, celeriac, thyme and stock and increase the heat to bring to the boil.
    5. Decrease the heat and simmer for approximately 20-25 minutes, or until the celeriac is soft enough to squash against the side of the pot with a fork.
    6. Season with salt and pepper to taste.
    7. Take the pot off the heat and allow to cool slightly.
    8. Use an immersion blender to puree until smooth.
    9. Taste again and season with salt and pepper accordingly.
    10. Serve with a swirl of Greek yoghurt and a sprinkle of fresh flat leaf parsley

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did you make this recipe?

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If you like the idea of this soup but would like a more pronounced flavor of one or the other vegetables, simply add more of that one and less of another. As long as you are using around 3lbs (1.4kg) of vegetables, you’ll be ok!

What about you, what’s your favourite “clean out the fridge” soup?


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