Chunky cheddar & celeriac soup

Chunky cheddar & celeriac soup

  • 1
  • 2
  • 3
  • 4
  • 5
(20 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Dec, 2016
One of the nicest soups I've made! I looked at all the tips before I made it so omitted the potato and used dried sage and kept the lemon peel in the finished product - just blended the lot together. I used 1 celeriac and 1 large onion as was only cooking for 3 of us. I did need to add an extra stock cube at the end and a little salt and freshly ground pepper. Daughter not keen on dairy so didn't bother with the cheese. Everyone loved it!
8th Sep, 2016
Loved it!
23rd Mar, 2016
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.
27th Nov, 2013
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.
19th Mar, 2013
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.
31st Oct, 2012
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.
14th Oct, 2012
Fantastic soup, had enough going on with the flavours to make a good supper with crusty bread.
16th Jul, 2012
This has now become a firm favourite with the family
19th Nov, 2010
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.
7th Dec, 2009
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.


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?