Creamy Celery Root Bisque (Printable)

Elegant velvety soup with celery root, potato, and cream. Perfect starter for special occasions.

# Ingredient List:

→ Vegetables

01 - 1 large celery root (about 1.5 lb), peeled and diced
02 - 1 medium Yukon Gold potato, peeled and diced
03 - 1 medium leek, white and light green parts only, sliced
04 - 1 small yellow onion, chopped
05 - 2 garlic cloves, minced

→ Liquids

06 - 4 cups vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 cup heavy cream or non-dairy cream

→ Fats & Seasoning

09 - 2 tablespoons unsalted butter or olive oil
10 - 1 bay leaf
11 - 1/4 teaspoon ground white pepper
12 - Salt to taste

→ Garnish

13 - Chopped chives or parsley
14 - Drizzle of cream, optional

# How-To Steps:

01 - In a large pot, melt butter over medium heat. Add leek, onion, and garlic. Sauté until soft but not browned, approximately 5 minutes.
02 - Add diced celery root and potato. Sauté for an additional 3 minutes.
03 - Pour in vegetable broth and add bay leaf. Bring to a boil, then reduce heat and simmer covered for 25 minutes until vegetables are very tender.
04 - Remove and discard bay leaf. Using an immersion blender or transferring in batches to a blender, purée the soup until completely smooth.
05 - Stir in milk and cream. Heat gently without boiling, and season with salt and white pepper to taste.
06 - Ladle into warm bowls. Garnish with chopped chives, parsley, and a drizzle of cream if desired.

# Expert Advice:

01 -
  • It looks fancy enough to serve at a dinner party but takes less time than you'd think, so you can actually relax before guests arrive.
  • The texture is so smooth and velvety that even people who claim they don't like vegetables end up asking for seconds.
  • Once you nail this, you'll start experimenting with other root vegetable bisques and discover you've unlocked a whole flavor world.
02 -
  • Never let the soup boil after you add the cream—it can separate or break, turning grainy instead of velvety, so keep your heat low and your attention on the pot.
  • Invest in an immersion blender if you don't have one; it makes this soup about ten times easier and the texture difference is noticeable compared to batch blending in a regular blender.
03 -
  • Make this soup a day ahead and refrigerate it—the flavors actually deepen overnight, and you'll have one less thing to worry about before dinner guests arrive.
  • If your soup separates or looks broken after you add the cream, blend it again gently with an immersion blender; often it comes back together beautifully.
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