Cream of Potato with Celeriac and Cheddar

January 29, 2020  |  Soups


  • 1 onion, sliced thin
  • 3 cloves garlic, sliced thin
  • Sage (about 2 tbsp)
  • Thyme (about 2 tsp)
  • 1 lemon (zested and juiced), or equivalent amount of lemon juice
  • 1 celery root (celeriac), cut in small cubes
  • 4 or 5 medium potatoes, roughly cut in small cubes
  • 4 cups chicken broth (cubes are fine)
  • 10% cream (about 1/2 cup or more)
  • Cheddar cheese, cut in small cubes (about 1 cup)


  • Cut celeriac into small cubes.
  • Toss with olive oil, salt/pepper, and cook at 425F until golden on all sides (toss a few times throughout). They should be crispy, but not too close to burnt.
  • Meanwhile, add onion and garlic in a large pot with butter, olive oil, or lard.
  • After about 5 minutes, add herbs, salt/pepper, lemon, and for cook a few more minutes to make herbs fragrant, and onions maybe start to brown.
  • Add chicken broth and potatoes, bring to boil and cook for about 15 minutes, until potatoes are soft.
  • Remove from heat and puree soup with a hand blender.
  • Turn heat back on, add cream and stir, adjust salt/pepper.
  • Add water if soup is still fairly thick.
  • Add celeriac and cheddar cubes, serve.