Creamy Celery Root Bisque (Printable)

Elegant, velvety French bisque with celery root, potato, and cream. Perfect for refined dining occasions.

# What You Need:

→ 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)

# Step-by-Step:

01 - In a large soup pot, melt the 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 another 3 minutes.
03 - Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat and simmer covered for 25 minutes until vegetables are very tender.
04 - Remove and discard the bay leaf. Using an immersion blender, purée the soup until completely smooth. Alternatively, transfer in batches to a countertop blender.
05 - Stir in the 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 Suggestions:

01 -
  • It tastes like something you'd order at a Michelin-starred restaurant but comes together in under an hour.
  • The velvety texture feels indulgent without being heavy, making it perfect for impressing guests or treating yourself on a quiet evening.
  • Works beautifully for dietary restrictions since it's naturally vegetarian and easily adapted to vegan or dairy-free needs.
02 -
  • Don't skip the immersion blender—a food processor or blender on low speed leaves tiny particles that prevent that restaurant-quality velvety texture.
  • Celery root oxidizes quickly once peeled, so dice it just before adding to the pot, or keep the pieces submerged in cold water if you're prepping ahead.
03 -
  • If your soup breaks or looks separated, strain it through fine mesh into a fresh pot and whisk in a splash of cold milk—it usually comes back together beautifully.
  • Make this soup the day before serving; the flavors deepen overnight, and you'll have one less thing to worry about during the actual meal.
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