Creamy Celery Root and Potato Bisque Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This Creamy Celery Root and Potato Bisque is a rich and velvety soup that combines the earthy flavors of celery root with the comforting taste of potatoes. Perfect for chilly days, this bisque is a delightful addition to any soup collection.

The recipe is straightforward and utilizes basic cooking techniques, making it accessible for home cooks. You can enhance the flavor by adding herbs or spices to suit your taste.

Delicious Celery Root and Potato Bisque

This bisque features a smooth blend of celery root and potatoes cooked in broth, creating a creamy texture that’s both satisfying and nourishing. The recipe takes about 45 minutes from start to finish and serves 4 people.

Ingredients

1 medium celery root, peeled and diced
2 medium potatoes, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon thyme (optional)
Chopped chives or parsley for garnish (optional)

Instructions

Prep the Ingredients: Peel and dice the celery root and potatoes, chop the onion, and mince the garlic.
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent (about 3-4 minutes).
Cook the Vegetables: Add the diced celery root and potatoes to the pot. Pour in the broth and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
Blend the Bisque: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. For a chunkier texture, leave some vegetable pieces intact.
Add Creaminess: Stir in the heavy cream and heat gently over low heat without bringing it to a boil. Adjust seasoning with salt, pepper, and thyme, if using.
Serve: Ladle the bisque into bowls and garnish with chopped chives or parsley. Serve hot with crusty bread on the side.