Go Back

Celeriac Potato Soup with Truffles Recipe


  • 1 Celeriac peeled & cubed
  • 1 Potato peeled & cubed
  • 1 Leek trimmed, washed & sliced
  • 1 Garlic Clove sliced
  • 1 Onion peeled & chopped
  • 1 litre Chicken or Vegetable Stock (we used chicken stock in ours but you can use vegetable stock for a vegetarian dish)
  • 50 g Butter
  • 1 Fresh Truffle
  • 1 Spring Onion sliced
  • Leek Ash (optional)
  • Salt & Pepper


  • In a large heavy-based pot, melt butter over medium-low heat. Add in celeriac, potato, leek, garlic, and onion and season with some salt and pepper.
  • Sweat vegetables over low heat until they start to soften (10-15 minutes) and add in stock.
  • Bring soup to a boil and turn heat down and let simmer for another 20-25 minutes until celeriac is tender.
  • Transfer soup to a liquidiser (we used our Spectablend) or use a stick blender. Blend until soup is smooth and there are no chunks left.
  • Transfer soup back into your pot and season with more salt & pepper if required. Reheat soup before serving.
  • When serving, garnish with spring onion, leek ash and freshly shaved truffles. You can shave as much or as little truffle as you wish.


Note: We baked our potato (whole) in the oven until cooked & tender to give it a subtle smokiness before peeling and cubing it. Try it.
Recipe adapted from River Cottage: http://www.rivercottage.net/recipes/celeriac-soup/