Seasonal Celeriac and Potato Soup with Blue Cheese

Sarah Johnstone
Thursday, 17th January 2013

A great seasonal soup recipe that will allow you to use up some of those leftovers ingredients from the festive season

The temperatures have fallen and snow is forecast this weekend so we all need warm, comforting food to see us through the cold snap and soup always fits the bill. Soup in January is also the ideal way of using up those Christmas leftovers lurking in the freezer. A couple of us at 'Permaculture HQ' have some frozen blue cheese saved from the festive season, however, any full flavoured cheese can be substituted in today's recipe.

Celeriac and Potato Soup with Blue Cheese


1 medium to large celeriac

2 medium sized potatoes

1 large onion

1 litre of chicken or vegetable stock
(or use any frozen stock you made from your Christmas turkey)

150ml Single cream

Blue cheese (to taste)

Small amount of oil or butter


Peel and trim the celeriac and chop into chunks

Peel and cut up the potatoes

Slice the onion

Heat the oil or butter in a pan then add the onions and sauté until transparent

Add in the celeriac and potatoes, stirring well to coat with the buttery juices, season with salt and pepper. Place a lid on the pan and leave on a low heat for 5 minutes.

Add in the stock, bring to the boil, then cover and simmer for 20-25 minutes or until the potatoes and celeriac are tender.

Liquidise the soup, in batches then return to your pan.

Add in the cream and crumbled blue cheese and stir through.

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tinkerbell |
Thu, 07/02/2013 - 10:46

This was delicious and easy, thank you!

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MelodyPratt |
Wed, 25/04/2018 - 16:40

I've never heard that blue cheese can be added to soup. I cannot imagine the taste. Should try it myself. Unfortunately, working at there is no much time left for cooking.

haris khan |
Wed, 23/05/2018 - 20:30

great 75

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