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Celeriac is one of my favorite vegetables, especially since it is low in starch and FODMAPs. It tastes kind of like a cross between a potato and celery and cooks much faster than other root vegetables. I was craving a creamy potato-leek soup when I came up with this one, and was pleasantly surprised how similar the flavor was. If you don’t eat bacon, sub coconut oil for the cooking fat and top with sliced avocado – equally as delicious!
Heat a heavy-bottomed pot on medium heat; when it is ready, cook the bacon until crispy, turning a couple times. Remove the bacon to cool and leave the fat in the bottom of the pan.
Add the leeks and cook for a few minutes, stirring. Add the garlic and ginger and cook for another couple of minutes. Add the broth, celeriac, apple-cider vinegar and salt and bring to a boil. Turn down to a simmer, cover, and cook for 15 minutes, or until celeriac is soft.
While the soup is cooking, crumble the bacon.
Transfer to a blender and process until desired consistency is reached, adding more bone broth if needed.
Mickey Trescott is a founder of Autoimmune Wellness, the host of The Autoimmune Wellness Podcast, and a co-creator and lead educator of AIP Certified Coach. She has been a leader in the Autoimmune Protocol (AIP) movement since its earliest days and has been coaching clients in AIP implementation since 2013. She is also the creator of The Autoimmune Protocol, an educational platform dedicated to evidence-based resources, research, and guidance for people navigating autoimmune disease. After recovering from a severe autoimmune health crisis following diagnoses of celiac disease and Hashimoto’s thyroiditis (and later psoriatic arthritis), Mickey began creating practical, accessible AIP resources to help others navigate autoimmune disease with clarity and confidence. She holds a Master’s degree in Human Nutrition and Functional Medicine and has contributed to the development and communication of AIP medical research. Mickey is the author of several best-selling books, including The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, The Nutrient-Dense Kitchen, and The New Autoimmune Protocol. You can find her sharing recipes and cooking demos on Instagram.
Looking for more AIP-compliant recipes?
Check out The Autoimmune Paleo Cookbook by our very own Mickey Trescott, the very first cookbook ever published for AIP.
This book contains over 110 elimination diet friendly recipes, including appetizers, snacks, soups, stews, salads, main dishes, and desserts. Also included are 2 4-week meal plans, shopping lists, and all the information you need to get started on your healing journey.
This looks so yummy! Thank you for the recipe. Too bad celeriac is so expensive $3.99 a pound! But, would love to try it too. Need to find some sugar free, nitrate free, etc. bacon too. Thanks for the work!
[…] Tips: Choose one that feels heavy for its size and has no soft spots. Storage: Keeps in the refrigerator storage drawer for up to two weeks. Keep loosely wrapped. Recipe: Celeriac Latkes, Celery Root Hash Browns, Celeriac Soup […]
I wanted to find a way to include celeriac into my diet when I stumbled upon your recipe. The ingredients looked perfect so I didn’t make any changes. Celeriac, leeks, and bacon are a perfect trio. I’ll be making this regularly from this point forward. This fall I’ll make a giant batch to freeze using veggies and herbs from the garden, and Wisconsin ginger. Thanks for this simple, yet delicious, nourishing recipe!
Just made this tonight and it is SO GOOD! I was a little suspicious as I’ve only used celeriac once before to make a mash and it was weirdly sweet and kind of odd, but this soup is totally delicious! Definately going to be a regular recipe in the rotation!
This morning I’m eating the leftover soup with some home-made pork sausage browned and crumbled into it, plus a handful of baby kale wilted in as well. So amazing!
I bought frozen leeks from TJs for this recipe. Do you know about how much cup-wise 2 leeks yields?
On a side note, I should be getting my hardcover version of your book from amazon today! I already have your ebook, however I not only wanted to continue to support your efforts, but Sarah did mention in her review that there are more recipes and info in the hardcover version. Plus even though I like the ebook, I think it will be easier to grab the book for cooking than my computer. I have been strict AIP for about 2 months (with a minor birthday set back on bday end of march!) and am finally starting to see some improvement and relief. Learning how to listen to my body and figure out what works for me is quite a process in and of itself! I too have hashimoto’s (my most recent AI dx) along with what I feel like a laundry list of others. I encourage all others out there to get Sarah Ballantyne’s book “The Paleo Approach” to help in your embarkment on this journey. It is long and very science driven, but I am telling you it is an eye opener for sure! I do not think I would be feeling as good as I am now had it not been for that book. For instance, I would still be exercising too intensely and thus thwarting all of my hard work and effort diet wise. It’s not just about diet. You HAVE to implement the lifestyle changes as well! It can seem overwhelming at first, but isn’t the debilitation from autoimmune overwhelming in and of itself? Bringing down my workout intensity and shooting for a minimum of 8 hrs of sleep have both proved very effective! I should be getting my amber tinted glasses from amazon any day now 🙂
I hope this information helps anyone who stumbles upon it. Mickey, I have soooo many questions I could ask you, but for now the leek question will do just fine 😉
Deana, Thanks for the feedback on Sarah’s book, I completely agree! About the leeks, 2 of them will be less than 2 cups, maybe a cup and a half? I am not totally sure since they can vary in size so much. If you like leeks, don’t be afraid to use more, they have a great flavor. Good luck!
Hi Mickey! I have a question about the celeriac, as I’ve never even seen one before. I looked it up, and they said you peel it down to the white part, and that it would keep two to three weeks in the fridge. I was wondering if there was a way to freeze, or dehydrate it that you know of, either cooked or raw? I live on an island in SE AK and can only find it at a place that I order organic produce from, through a co-op we have here, but it is a 25# bag. Hopefully someone else will be daring and take some, but I expect I’ll end up with at least 10-15# if I want it ordered [luckily the price is very reasonable compared with what you had said you paid.] I would like to get it, but really try hard to not waste any food, so I have to figure out what I will do with it when I get it here. Thank You!
Hi! I’m a huge fan of your blog, Instagram and cookbook. I made this today and it’s yummy, but mine is super green! I’m wondering if I used too many leeks? (I used two big leeks.) The celery root I bought was definitely over 2 lbs, but that was before trimming and peeling. Have you ever had it turn so green? It almost looks like creamed broccoli. Just curious! Thanks for all your great recipes.
Hi Megan, I am sure that is it, or you may have cooked too much of the green part of the leek–I usually stop chopping at the pale green part. I hope it still tasted yummy!
Meagan, I’m not sure because I didn’t measure originally, but it should come out fine if you use a little bit more celery root–you may have to add a little more broth and salt but it will turn out fine. Good luck!
[…] salad, anyone?), as toast with sweet jam or marrow butter, spread with pâté, served with a hearty soup or even simply dipped in good olive oil and balsamic vinegar. It is a pretty versatile AIP […]
[…] Celeriac Leek Soup from Autoimmune Paleo – AIP, Bone Broth, Bacon, Creamy This soup uses celeriac instead of potato as a base, giving it a creamy, similar consistency. The flavor of the leeks combine with rich bone broth and bacon – as well as a garlic/ginger combination, apple cider vinegar and parsley to round out the unique flavors incorporated into this version of paleo leek soup. […]
Mickey I read Chris Kressers article about being careful with high insoluble fiber veggies with digestive/gut issues. I realize celeriac root is low fodmap, but is it also low in insoluble fiber?
I made this soup last night and my husband and I loved it! I blended it in my blender but it didn’t come out as smooth as your picture. I offered to blend it more, but my husband said he looked the texture! The bacon was the perfect toppping! WIll definitely make again! Thank you!
I made this soup tonight and it was delicious. I once had celery root mash with a steak in a hotel in Pittsburg and it was a revelation. I made this without the ginger root and used a chicken stock that I made with the bones. Really good! I had to cook the celery root for much longer than 15 minutes to soften. Thanks so much!
I tried this recipe out of your book! (PS-LOVE the cook book! It saved my life and I can’t wait til the next one is published!) I had never tried Leeks before, so I don’t know if I prepared them correctly. The soup had an ok flavor, but not what I expected and it had a green tint to it. It looked nothing like your yummy pic anyway. Any idea what I did wrong?
Wow, this was delicious. I actually couldn’t find celeriac during the summer in DC, but I sub’d rudabaga and turnip, and it was delicious. Thank you for your recipes! Are there any good vegetarian or vegan AIP people to check out? Thanks!
Hi Morgan! I’m so happy it worked for you. Unfortunately we don’t recommend vegan or vegetarian AIP as there aren’t enough protein sources in the elimination diet to meet nutrient needs.
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54 comments
This looks so yummy! Thank you for the recipe. Too bad celeriac is so expensive $3.99 a pound! But, would love to try it too. Need to find some sugar free, nitrate free, etc. bacon too. Thanks for the work!
Wow, that is a bummer! I get it for $2/pound this time of year (It grows in the winter in the northwest).
Looks great! I also battle an autoimmune disease.Can’t wait to try it! 😀
Are leeks low FODMAP?
Green part only
Sounds like a great recipe but I am also following a low fodmap diet. According to my list leeks are in the fructans category and high in fodmaps.
You are right Nancy, I would leave them out if you were to make this recipe. 🙂
On FODMAP, you can have the dark part of leeks as well as the dark part of scallions for the onion.
What is fodmap?
Marlo – this article from Chris Kresser is great: https://chriskresser.com/fodmaps-could-common-foods-be-harming-your-digestive-health
[…] Tips: Choose one that feels heavy for its size and has no soft spots. Storage: Keeps in the refrigerator storage drawer for up to two weeks. Keep loosely wrapped. Recipe: Celeriac Latkes, Celery Root Hash Browns, Celeriac Soup […]
Made this last night, without the bacon — it was simple and delicious, we all loved it. 🙂
I wanted to find a way to include celeriac into my diet when I stumbled upon your recipe. The ingredients looked perfect so I didn’t make any changes. Celeriac, leeks, and bacon are a perfect trio. I’ll be making this regularly from this point forward. This fall I’ll make a giant batch to freeze using veggies and herbs from the garden, and Wisconsin ginger. Thanks for this simple, yet delicious, nourishing recipe!
Greg-I agree! This is an awesome meal to freeze. Best of luck to you 🙂
Mickey
Just made this tonight and it is SO GOOD! I was a little suspicious as I’ve only used celeriac once before to make a mash and it was weirdly sweet and kind of odd, but this soup is totally delicious! Definately going to be a regular recipe in the rotation!
This morning I’m eating the leftover soup with some home-made pork sausage browned and crumbled into it, plus a handful of baby kale wilted in as well. So amazing!
Kirsten,
Sounds AMAZING! 🙂
Mickey
That is awesome, Kirsten!
Mickey
I bought frozen leeks from TJs for this recipe. Do you know about how much cup-wise 2 leeks yields?
On a side note, I should be getting my hardcover version of your book from amazon today! I already have your ebook, however I not only wanted to continue to support your efforts, but Sarah did mention in her review that there are more recipes and info in the hardcover version. Plus even though I like the ebook, I think it will be easier to grab the book for cooking than my computer. I have been strict AIP for about 2 months (with a minor birthday set back on bday end of march!) and am finally starting to see some improvement and relief. Learning how to listen to my body and figure out what works for me is quite a process in and of itself! I too have hashimoto’s (my most recent AI dx) along with what I feel like a laundry list of others. I encourage all others out there to get Sarah Ballantyne’s book “The Paleo Approach” to help in your embarkment on this journey. It is long and very science driven, but I am telling you it is an eye opener for sure! I do not think I would be feeling as good as I am now had it not been for that book. For instance, I would still be exercising too intensely and thus thwarting all of my hard work and effort diet wise. It’s not just about diet. You HAVE to implement the lifestyle changes as well! It can seem overwhelming at first, but isn’t the debilitation from autoimmune overwhelming in and of itself? Bringing down my workout intensity and shooting for a minimum of 8 hrs of sleep have both proved very effective! I should be getting my amber tinted glasses from amazon any day now 🙂
I hope this information helps anyone who stumbles upon it. Mickey, I have soooo many questions I could ask you, but for now the leek question will do just fine 😉
Deana,
Thanks for the feedback on Sarah’s book, I completely agree! About the leeks, 2 of them will be less than 2 cups, maybe a cup and a half? I am not totally sure since they can vary in size so much. If you like leeks, don’t be afraid to use more, they have a great flavor. Good luck!
Mickey
Hi Mickey! I have a question about the celeriac, as I’ve never even seen one before. I looked it up, and they said you peel it down to the white part, and that it would keep two to three weeks in the fridge. I was wondering if there was a way to freeze, or dehydrate it that you know of, either cooked or raw? I live on an island in SE AK and can only find it at a place that I order organic produce from, through a co-op we have here, but it is a 25# bag. Hopefully someone else will be daring and take some, but I expect I’ll end up with at least 10-15# if I want it ordered [luckily the price is very reasonable compared with what you had said you paid.] I would like to get it, but really try hard to not waste any food, so I have to figure out what I will do with it when I get it here. Thank You!
Joanne,
I would recommend getting it and cooking a HUGE batch of this soup–then freezing that! This type of soup freezes really well!
Switch the leeks for a few ripe pears, it gives a beautiful flavour with the ginger. One of my favourite winter soups.
Caroline,
Wonderful addition, thanks for sharing! I will have to try this. 🙂
Mickey
[…] One: Celeriac & Leek Soup with Avocado and Caraway Sauerkraut Rating: 2 cabbages (just me testing tonight) Notes: I love the […]
[…] Celeriac Leek Soup – Autoimmune Paleo – Mickey Trescott […]
Hi! I’m a huge fan of your blog, Instagram and cookbook. I made this today and it’s yummy, but mine is super green! I’m wondering if I used too many leeks? (I used two big leeks.) The celery root I bought was definitely over 2 lbs, but that was before trimming and peeling. Have you ever had it turn so green? It almost looks like creamed broccoli. Just curious! Thanks for all your great recipes.
Hi Megan,
I am sure that is it, or you may have cooked too much of the green part of the leek–I usually stop chopping at the pale green part. I hope it still tasted yummy!
Mickey
Hi,
About how many cups does 2 lbs of celery root end up being??
I have two large ones but don’t know if i need both to make this soup!
Thanks Micky!
Meagan,
I’m not sure because I didn’t measure originally, but it should come out fine if you use a little bit more celery root–you may have to add a little more broth and salt but it will turn out fine. Good luck!
Mickey
Hi, I’d like to get permission to use a link/photo of this recipe for a blog post I’m creating.
Hi Darlene,
You are welcome to link, but I don’t allow my photos to be republished. I hope you understand!
Mickey
[…] salad, anyone?), as toast with sweet jam or marrow butter, spread with pâté, served with a hearty soup or even simply dipped in good olive oil and balsamic vinegar. It is a pretty versatile AIP […]
[…] Celeriac Leek Soup (AIP friendly) […]
[…] Remoulade and Smoked Trout Salad Celeriac Leek Soup (AIP […]
[…] Celeriac & Leek Soup with Bacon (AIP, Paleo) from The Autoimmune Paleo […]
[…] Celeriac Leek Soup – Autoimmune-Paleo […]
[…] Celeriac Leek Soup from Autoimmune Paleo – AIP, Bone Broth, Bacon, Creamy This soup uses celeriac instead of potato as a base, giving it a creamy, similar consistency. The flavor of the leeks combine with rich bone broth and bacon – as well as a garlic/ginger combination, apple cider vinegar and parsley to round out the unique flavors incorporated into this version of paleo leek soup. […]
[…] Celeriac and Leek Soup – Autoimmune-Paleo […]
[…] Lunch: Creamy Celery Root and Leek Soup (Recipe is here) […]
Mickey
I read Chris Kressers article about being careful with high insoluble fiber veggies with digestive/gut issues. I realize celeriac root is low fodmap, but is it also low in insoluble fiber?
Hi Raymond, I am not sure but this question would be easily answered by a quick google search!
[…] Celeriac Leek Soup from Autoimmune Wellness […]
I made this soup last night and my husband and I loved it! I blended it in my blender but it didn’t come out as smooth as your picture. I offered to blend it more, but my husband said he looked the texture! The bacon was the perfect toppping! WIll definitely make again! Thank you!
Glad you enjoyed it Mary! It may be that your blender isn’t as high-powered as mine, but as long as it tasted good – that is what counts!
I made this soup tonight and it was delicious. I once had celery root mash with a steak in a hotel in Pittsburg and it was a revelation. I made this without the ginger root and used a chicken stock that I made with the bones. Really good! I had to cook the celery root for much longer than 15 minutes to soften. Thanks so much!
Glad it worked out for you Laurie!
I tried this recipe out of your book! (PS-LOVE the cook book! It saved my life and I can’t wait til the next one is published!) I had never tried Leeks before, so I don’t know if I prepared them correctly. The soup had an ok flavor, but not what I expected and it had a green tint to it. It looked nothing like your yummy pic anyway.
Any idea what I did wrong?
Kathleen – did you use the green parts of the leeks? That would do it.
Wow, this was delicious. I actually couldn’t find celeriac during the summer in DC, but I sub’d rudabaga and turnip, and it was delicious. Thank you for your recipes! Are there any good vegetarian or vegan AIP people to check out? Thanks!
Hi Morgan! I’m so happy it worked for you. Unfortunately we don’t recommend vegan or vegetarian AIP as there aren’t enough protein sources in the elimination diet to meet nutrient needs.
[…] Potato and Broccoli Soup with Kelp Flakes @ Autoimmune Wellness Lotus Root Soup @ Provincial Paleo Celeriac Leek Soup @ Autoimmune Wellness Nightshade-Free “Potato” Leek Soup @ Grazed and Enthused Cream of […]
Looks amazing! The perfect soup for the many leeks I have from gardening this year! Thank you for ahating!
I’m so happy you can use the recipe, Carley!