Leek and Celeriac soup

Recipe by marianne25oct

  • Time needed: 10 minutes prep, plus 35 minutes cooking
  • Calories per serving: 122, or 105 if you omit the creme fraiche.
  • Servings: Makes 4 pints which is 8 servings.
  • Difficulty: 1
  • Rating: 4.80 based on 5 reviews

A real winter warmer! Thick, smooth, and all those lovely vitamins! And at only 122 calories per bowl you’re not breaking the bank either!


• 1 tbsp. oil
• 2 large onions, peeled and chopped
• 3 large leeks, trimmed and sliced
• 1/2 large, or 1 small celeriac, peeled and cubed
• 4 chicken oxos or similar
• 1200 ml boiling water
• 1 tsp Dijon mustard
• Finely grated rind and juice of 1 lemon
• 3 tbsp. full fat crème fraiche
• Ground black pepper.


Heat oil in a large saucepan.
Add onion and leeks and sautee for approx. 10 minutes (don't brown).
Add celeriac and cook for a further 5 minutes.
Dissolve cubes in the boiling water and add to pan.
Bring to the boil, reduce to a simmer and cook until the vegetables are soft, about 20 minutes.
Off heat, liquidise until quite smooth.
Stir in crème fraiche, mustard and lemon.
Freeze any leftovers in individual portions.

5 reviews for “Leek and Celeriac soup”

  • review by:

    This looks worth trying but four oxo cubes that seems a lot of salt? Sally Army

  • review by:

    OMG- totally gorgeous. I used half a big celeriac, 2onions. A chicken stock cube (knorr) and a veggie oxo. I just threw it in the soup maker and 21mins later had the creamiest soup ever. Thanks so much for the idea. Yummie.

  • review by:

    loved this, and so did the family, which is always a bonus, just added in some garlic and no stock cubes as I’m not too keen on them, will definitely make this again. Thank you.

  • review by:

    Absolutely loved this soup, didn’t put the creme fraiche in but was still lovely. Made it in the soup maker and done in 21 mins.
    Highly recommended

  • review by:

    Made this soup today with half fresh chicken stock and made up the remainder with I cube. Absolutely delicious. Will, definitely be making it many times I the future.

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