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If you are on the hunt for a comforting, silky soup that feels like a warm hug in a bowl, then look no further than this Creamy Celeriac and Potato Soup with Herb Sachet and Crispy Croutons Recipe. This recipe is a beautiful celebration of subtle flavors combining the earthy sweetness of celeriac and the gentle creaminess of potato, perfectly enhanced by a fragrant herb sachet and the crunch of golden croutons. The result is a luxurious, light-colored soup that’s surprisingly simple to make yet absolutely memorable from the very first spoonful.
Ingredients You’ll Need
For this recipe, you only need a handful of humble, everyday ingredients that come together to create magic in the pot. Each one plays a crucial role in building layers of flavor, texture, and that inviting creamy tone this soup is famous for.
- Butter: Unsalted butter helps gently soften and sweeten the vegetables without overpowering them, setting the flavor foundation.
- Garlic cloves: Finely chopped for a subtle aromatic punch that wakes up the senses without dominating the soup.
- Onion (brown or yellow): Provides a mild sweetness and depth when cooked slowly with the other aromatics.
- Leek (white part only): Adds a delicate, oniony mildness that complements the celeriac’s earthiness.
- Celery stems: Brings a fresh, slightly peppery crunch that enhances the soup’s texture before blending.
- Celeriac (peeled and cubed): The star ingredient, offering a creamy, celery-like flavor with a smooth texture once cooked.
- Potato (floury or all-rounder): Vital for adding body and silkiness to the final blend without weighing it down.
- Water or stock: The cooking liquid that allows the flavors to mingle; water keeps it light and pure, stock would boost savoriness.
- Salt and white pepper: Season carefully to balance and brighten flavors without changing the soup’s lovely pale color.
- Cream (full fat): For that luscious, velvety finish that wraps the soup in richness and smoothness.
- Bay leaf, thyme sprigs, peppercorns, coriander seeds: Bundled into a sachet, these herbs and spices infuse gentle fragrance and warmth.
- Croutons: Crisp and golden, for the delightful contrast of textures right on top.
- Olive oil: A light drizzle adds fruity brightness and a touch of elegance before serving.
- Chives: Finely chopped for a fresh, mild oniony pop that brings the bowl to life.
How to Make Creamy Celeriac and Potato Soup with Herb Sachet and Crispy Croutons Recipe
Step 1: Create the Spice and Herb Sachet
Start by bundling the bay leaf, fresh thyme sprigs, black peppercorns, and coriander seeds in a small piece of cheesecloth. Tie it securely with cooking twine. This little sachet will slowly release its subtle herbal notes into the soup, giving it that signature fragrant nuance without leaving any bits behind in your smooth blend.
Step 2: Cook the Onion, Leek, Celery, and Garlic
In a large pot over medium-low heat, melt your butter and add the diced onion, leek, celery, and finely chopped garlic. Take your time here—cook them gently for about 10 minutes until the onion is soft but still pale. This slow-cooking phase creates a rich flavor base that eliminates the need for heavy stock later on. The careful patience here really pays off in the final depth of taste.
Step 3: Add Celeriac and Potato
Next, toss in the celeriac and potato cubes. Stir them for about 10 minutes, allowing the edges to soften but making sure they don’t brown—the goal is to keep everything as pale and pristine as possible. This way, the finished soup will have that beautiful creamy white hue we all admire.
Step 4: Simmer with Herb Sachet
Add salt, white pepper, your prepared herb sachet, and water (or stock if you prefer). Bring everything to a boil, then lower the heat and let it simmer uncovered for 25 minutes. By the end of this, the celeriac should be meltingly tender, ready to transform into silky smoothness.
Step 5: Stir in Cream and Simmer Briefly
Pour in the full-fat cream and gently simmer for another 3 minutes to fully marry the flavors and enrich the soup’s texture. This finishing touch is what elevates the soup into that delightful creaminess you crave.
Step 6: Blitz the Soup Until Smooth
Remove the herb sachet and blend the soup thoroughly. You can use a stick blender right in the pot for about 3 minutes or cool it slightly and puree in batches in a blender. The result should be silky, smooth, and incredibly inviting.
Step 7: Adjust Seasoning
Taste and adjust your salt and pepper levels at this point. This step is crucial because it’s where the flavors come alive, perfectly balanced to your liking.
Step 8: Serve with Croutons and Chives
Ladle the soup into bowls, scatter freshly made crispy croutons on top, sprinkle with finely chopped chives, and finish with a delicate drizzle of olive oil. Serve immediately alongside crusty bread to dip and enjoy every luscious spoonful.
How to Serve Creamy Celeriac and Potato Soup with Herb Sachet and Crispy Croutons Recipe
Garnishes
The warmth of this soup is best highlighted with simple yet effective garnishes. Crispy croutons bring a pleasing crunch that contrasts beautifully with the smooth base, while chives contribute fresh bursts of mild onion flavor and a splash of vibrant green color. A final drizzle of good-quality olive oil adds that silky finish and subtle fruity aroma that brings everything together.
Side Dishes
This soup stands wonderfully alone but pairs exceptionally well with hearty, crusty bread—perfect for dunking and savoring every drop. For a heartier meal, a light mixed green salad or roasted vegetables add textures and flavors that complement rather than compete, turning this bowl into a truly satisfying lunch or dinner.
Creative Ways to Present
If you want to impress guests or simply enjoy a beautiful bowl yourself, try serving the soup in wide, shallow bowls for easy cooling and garnishing. For an elegant touch, swirl in a little extra cream on top or sprinkle some finely chopped fresh herbs such as parsley or chervil alongside the chives. Rustic wooden boards with bread on the side add a cozy, farmhouse feel that perfectly matches this comforting dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, pour your leftover Creamy Celeriac and Potato Soup with Herb Sachet and Crispy Croutons Recipe into an airtight container and keep it in the refrigerator for up to 3 days. The flavors actually mellow and deepen slightly overnight, making leftovers even more enjoyable.
Freezing
This soup freezes exceptionally well if you want to make a batch in advance. Transfer cooled soup to freezer-safe containers, leaving space for expansion. It will keep in the freezer for up to 2 months. Just be mindful to add fresh croutons and herbs when serving after thawing, as these don’t freeze well.
Reheating
Gently reheat your soup on the stove over low-medium heat to avoid curdling the cream. Stir occasionally until hot throughout. If the soup thickens too much in the fridge or freezer, simply add a splash of water or cream to loosen it back to perfect pouring consistency.
FAQs
Can I make this soup without cream?
Absolutely! You can substitute the cream with a plant-based alternative such as coconut cream or cashew cream for a dairy-free option. Keep in mind the flavor and texture will be slightly different but still delicious and comforting.
What is the herb sachet, and can I skip it?
The herb sachet infuses gentle, aromatic flavors into the soup without leaving herb fragments in the puree. While it isn’t absolutely necessary, it really helps build the distinctive flavor profile of this Creamy Celeriac and Potato Soup with Herb Sachet and Crispy Croutons Recipe.
How do I make crispy croutons at home?
Simply cube day-old bread, toss with olive oil, salt, and any herbs you like, then bake at 180°C (350°F) until golden and crisp. They add incredible texture and are a great way to use up leftover bread.
Can I use vegetable stock instead of water?
Yes, vegetable stock adds richness and depth, making the soup heartier. However, this recipe is designed so you can use water and still achieve excellent flavor thanks to the slow-cooked aromatics and herb sachet.
What potatoes work best in this soup?
Floury or all-purpose potatoes are ideal as they break down nicely, lending creaminess without making the soup gluey. Avoid waxy potatoes for a lighter texture.
Final Thoughts
Making this Creamy Celeriac and Potato Soup with Herb Sachet and Crispy Croutons Recipe will quickly become one of your favorite kitchen adventures. It showcases how simple ingredients, patient cooking, and a few thoughtful touches can transform humble vegetables into an elegant and nourishing delight. Trust me, once you taste its silky smoothness and fragrant warmth, you’ll be eager to share this cozy bowl of joy with everyone you love. So gather your ingredients, get comfy in the kitchen, and enjoy every delicious step of this wonderful soup!
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Creamy Celeriac and Potato Soup with Herb Sachet and Crispy Croutons Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Description
This creamy and comforting Celeriac Soup is a beautifully delicate dish made with celeriac, potato, and aromatic herbs. The soup is gently cooked with garlic, onion, leek, and celery for a rich flavor base, then blended smooth and enriched with cream. Garnished with crunchy croutons, fresh chives, and a drizzle of olive oil, it’s perfect as a warming starter or light meal.
Ingredients
Produce
- 2 garlic cloves, finely chopped
- 1 onion, diced (brown or yellow)
- 1/2 leek (white part only), diced into 1cm cubes (~3/4 cup)
- 3 celery stems, diced into 1cm cubes (~1 1/2 cups)
- 800g peeled celeriac, cut into 2cm cubes (~1kg unpeeled)
- 200g potato, peeled and cut into 2cm cubes (floury or all-rounder)
- 1 bay leaf, fresh
- 2 thyme sprigs
- 1 tbsp chives, finely chopped (sub parsley or chervil)
Pantry
- 60g (4 tbsp) unsalted butter
- 1.5 litres water or stock (6 cups)
- 1 1/2 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp black peppercorns
- 1/2 tsp coriander seeds (or 1/8 tsp powder)
- Olive oil, for drizzling
Dairy
- 1 cup full fat cream (pure, thickened or heavy)
Extras
- Croutons
Instructions
- Prepare the Spice and Herb Sachet: Bundle the bay leaf, thyme sprigs, black peppercorns, and coriander seeds loosely in a small piece of cheesecloth. Tie it securely with cooking twine to create a sachet for easy removal later.
- Cook Onion and Leek: Melt butter in a large pot over medium-low heat. Add diced onion, leek, celery, and chopped garlic. Cook gently for 10 minutes, stirring occasionally, until the onion softens without turning golden. This slow cooking extracts deep flavors forming the soup’s base.
- Cook Celeriac and Potato: Add the cubed celeriac and potato to the pot. Stir and cook for another 10 minutes, letting the vegetables soften slightly without browning to maintain a pale color for the soup.
- Simmer Soup: Add salt, white pepper, the prepared spice and herb sachet, and water (or stock) to cover the vegetables. Bring it to a boil, then reduce heat to a gentle simmer uncovered. Cook for 25 minutes until celeriac is very soft and easily pierced with a fork.
- Add Cream: Stir in the full fat cream and let the soup simmer gently for another 3 minutes to warm through and meld flavors.
- Blend the Soup: Remove the spice sachet and discard. Using a stick blender, blend the soup in the pot until completely smooth (about 3 minutes). Alternatively, cool slightly and blend in batches in a blender.
- Adjust Seasoning: Taste the soup and add additional salt and pepper if needed to balance the flavors perfectly.
- Serve: Ladle the soup into bowls. Garnish with crunchy croutons, a sprinkle of finely chopped chives, and a light drizzle of olive oil. Serve with crusty bread for dipping.
Notes
- Note 1: Using only the white part of the leek prevents bitterness and keeps the soup smooth.
- Note 2: Peeling celeriac can be tough; use a sharp knife or vegetable peeler for best results.
- Note 3: Use a floury or all-purpose potato to add body and creaminess without overpowering the delicate celeriac flavor.
- Note 4: Full fat cream adds richness and silkiness; you can substitute with crème fraîche for a tangier taste.
- Note 5: If blending in batches, cool soup slightly to avoid splattering and potential burns.
- Note 6: Croutons add a wonderful crunchy texture contrast. Make your own by toasting cubed bread with olive oil and seasoning.
