Potato, Celery Root, & White Bean Soup
This Potato, Celery Root, & White Bean Soup is the perfect balance of comfort and simplicity, offering a rich, creamy texture that will warm you from the inside out. The earthy, slightly nutty flavor of celery root pairs beautifully with hearty white beans, creating a deliciously satisfying base. With minimal prep time and a slow simmer that lets the flavors develop, it’s an easy yet luxurious soup that feels like a cozy hug in a bowl. A swirl of cream at the end makes it velvety smooth, and the toasted bread crumbs on top add a perfect crunchy contrast. Ideal for chilly days, this soup is both nourishing and comforting.Visit my Amazon storefront to pick up Soup Making Essentials!
Equipment
- soup pot
Ingredients
- 3 cups peeled and chopped celery root 1 large or 2 medium roots
- 1 large sweet white onion
- 6 cloves of fresh garlic
- 2 15 ounce cans white beans drained
- 2 cups celery chopped
- 2 tbsp olive oil
- 32 ounces of chicken stock fresh or store bought
- 2 cups water
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat a large soup pot or heavy bottom stock pot over medium/medium high heat. Sauté vegetables in olive oil until color begins to develop on onions and roots.
- Season with salt and pepper and cover with stock and water. Reduce heat to medium low.
- Simmer until beans begin to fall apart and roots are fork tender. Using a stick blender, purée for 1 minute in short bursts to leave some texture.
- Finish with heavy cream and serve hot with buttered toast or buttered bread crumbs.