Creamy Celery Root Bisque (Printable)

Velvety French bisque with celery root, potato, and cream. Elegant starter for special occasions.

# What You'll 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 fresh chives or parsley
14 - Cream drizzle (optional)

# How to Make It:

01 - In a large pot, melt butter over medium heat. Add leek, onion, and garlic, sautéing until softened but not browned, approximately 5 minutes.
02 - Add diced celery root and potato to the pot. Continue sautéing for 3 minutes to develop flavor.
03 - Pour in vegetable broth and add bay leaf. Bring to a boil, then reduce heat and simmer covered for 25 minutes until vegetables are very tender.
04 - Remove and discard bay leaf. Using an immersion blender, purée soup until completely smooth. Alternatively, transfer in batches to a countertop blender.
05 - Stir in milk and cream. Heat gently without boiling. Season with salt and white pepper to taste.
06 - Ladle into warm bowls. Top with chopped chives, parsley, and cream drizzle if desired.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when it actually takes less than an hour from start to finish.
  • The bisque freezes beautifully, so you can make it ahead and thaw it for last-minute dinner party salvation.
  • One spoon and people immediately ask for the recipe, which never gets old.
02 -
  • Don't skip the white pepper for black—you'll see the specks floating throughout your pristine soup and regret it immediately.
  • If your blended soup seems too thick, thin it with a bit more broth rather than adding more cream, which can make it taste heavy instead of elegant.
03 -
  • Make this soup a day ahead and refrigerate it—the flavors actually deepen overnight, and you'll have an elegant starter ready whenever you need it.
  • Freeze individual portions in ice cube trays once cooled, then pop them out and store in bags for quick weeknight meals that feel restaurant-quality.
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