Chunky cheddar & celeriac soup

Chunky cheddar & celeriac soup

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4
A meal in a bowl - enjoy it with a gutsy watercress salad and fresh brown bread to make the perfect lunch

Nutrition and extra info

  • Can be frozen before cheese is added


  • kcal411
  • fat22g
  • saturates13g
  • carbs35g
  • sugars0g
  • fibre12g
  • protein21g
  • salt2.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 onions, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g floury potatoes, peeled and diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 celeriac (1kg/2lbs 4oz in total) peeled and diced



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 1l chicken or vegetable stock (from a cube is fine)
  • 4 sage leaves



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 2 strips lemon peel



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g mature cheddar, diced



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • crispy sage leaves, optional



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…


  1. In a large pan, melt the tbsp of butter. Add the onions and cook for 5 mins until softened, but not coloured. Add the potato, celeriac, the litre of stock, 4 sage leaves and 2 strips of lemon peel. Bring to the boil and simmer gently for about 30 mins, until the celeriac is tender and the potato is collapsing. Remove and discard the lemon zest and sage leaves. Stir so the potato thickens the soup a little. (At this point you can cool and keep covered in the fridge for up to two days or freeze for up to 3 months.)

  2. When you’re ready to eat, reheat the soup to just simmering. Stir in the 200g of cheese. Serve with crisp sage leaves for a special touch.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (14)

dwatson27's picture

Made for the first time yesterday. Halved quantities as just for 2 people. Very easy to make. Agree with other to leave the lemon peel in the soup. Served with grated cheddar sprinkled on top. Very tasty.

rexlavaflow's picture

Was looking for a recipe for celeriac soup, and this was a lovely aromatic one. I also left the lemon peel and the sage (used dried) in, and replaced half the potatoes with a small squash diced up. Was good with or without the cheese.
Just the thing to help ease those cold and flu symptoms. Will definitely be doing this one again.

dillyfrost's picture

really tasty and filling, I took out half the veg and blended the rest, then added the veg. back, grated the cheese, but it was just as good without.

kbezzant's picture

Excellent filling soup, and a great way to use celeriac. I left the dried sage (I didn't have fresh so used less dried) and lemon zest in the soup and it was delicious.

alowen's picture

Fantastic soup, had enough going on with the flavours to make a good supper with crusty bread.

angelamlv's picture

This has now become a firm favourite with the family

violenceinbustop's picture

Made with half celeriac and half cauliflower - didn't have enough celeriac. Everybody loved it very much, though we all thought lemon rind shouldn't be taken out - it is soft and melts in the mouth (I missed some in and that's how we discovered) - not bitter or acidic at all. Perhaps even some more rind would do, as suggested by BB.

beckyb1's picture

Fantastic - easy to make, delicious and very filling. Two dinners and 4 lunches! I put the peel of a whole lemon in it, and this gave an interesting sharp taste (which I like) to it. Also added a couple of teaspoons of cummin with the onion. Will be making again.

jeninbrighton's picture

Not bad! I used dried sage rather than fresh (and therefore didn't remove it), come to think of it, I forgot to remove the lemon peel too! But it was a lovely warming soup.

katestimson's picture

Really fantastic soup, i put the cheese in the bowls individually, it was really tasty even though i didn't have any fresh sage - was asked for the recipe. I mashed it a bit first with a potato masher which made a better texture.

natalie208's picture

I left out the potato too, and used much less cheese and it was still absolutely delicious.

e_leachums's picture

I made this, leaving out the potatoes as I'm not keen on the texture (a personal issue). It was really tasty, but I did find that the cheese stuck to the bottom of the bowl and around my teeth. The next time I make it I will just grate the cheese on the top once it is served in the bowls.

mellars's picture

any chance of some ingreidents please?

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…