Diabetes Forecast

The Healthy Living Magazine

Celery Root and Potato Soup

Per Serving

Celery Root and Potato Soup

Makes: 12
Serving Size: 1 cup
Calories 95
Fat 2.5 g
Saturated Fat 0.4 g
Trans Fat 0 g
Carbohydrate 15 g
Fiber 2 g
Sugars 3 g
Cholesterol 0 mg
Sodium 295 mg (without added salt)
Protein 3 g
Choices: Starch 1, Fat 0.5
  • Makes: 12
  • Serving Size: 1 cup
  • Preparation Time: 10 minutes
  • Cooking Time: 55 minutes


1 1/2 lb. celery root (celeriac)
2 Tbsp. olive oil
1 large onion, chopped
6 cups reduced-sodium, low-fat chicken broth
1 1/2 lb. Idaho potatoes, peeled and quartered
Salt and pepper to taste
1 cup 1% milk


  1. Trim the base of the celery root with a knife and then peel the skin with a vegetable peeler. Rinse the celery root and slice it into 1/4-inch slices.
  2. Heat the oil in a large saucepan over medium heat, add the onion, and sauté for 5 minutes. Add the celery root and chicken broth. Bring to a boil, cover, and simmer for 5 minutes. Add in the potatoes and salt and pepper. Cover and simmer for 25 minutes until the vegetables are very soft.
  3. Puree the vegetables with the liquid in batches in a food processor. Return to the saucepan and heat over medium heat. Gradually add the milk and heat, but do not boil. Readjust seasonings if necessary and serve.

Recipe Finder

Show me recipes in:

Get Free Health Tips

Register for free recipes, news you can use, and simple health tips – delivered right to your inbox.