Chunky cheddar & celeriac soup

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

  • Prep:15 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 411
  • fat 22g
  • saturates 13g
  • carbs 35g
  • sugars 0g
  • fibre 12g
  • protein 21g
  • salt 2.4g


  • 1 tbsp butter
  • 3 onions, finely sliced
  • 500g floury potatoes, peeled and diced
  • 2 celeriac (1kg/2lbs 4oz in total) peeled and diced
  • 1l chicken or vegetable stock (from a cube is fine)
  • 4 sage leaves
  • 2 strips lemon peel
  • 200g mature cheddar, diced
  • crispy sage leaves, optional


  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.

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