Mock Potato Soup, also known as Celery Root Soup, has that comforting warmth of a classic potato soup, but with a fraction of the carbs. This savory soup uses celeriac, or celery root, as the base, providing a remarkably similar taste and texture to potatoes.
This hearty soup is perfect for those following diabetic or ketogenic diets, or for anyone who simply enjoys exploring new and exciting flavors.
Why You'll Love This Recipe
This recipe offers a delightful and comforting alternative to traditional potato soup, allowing you to enjoy a warm and flavorful bowl without compromising your dietary needs.
- Low-Glycemic: The star ingredient, celery root, is a root vegetable with a much lower glycemic index compared to potatoes. This means it has a minimal impact on blood sugar levels, making it a suitable and satisfying substitute.
- Creamy Texture Without the Spike: A touch of bacon and cream cheese adds richness to this thick, hearty soup. The overall recipe avoids ingredients that can cause blood sugar spikes.
- Flavorful and Filling: This mock potato soup is packed with flavor and has a satisfyingly texture, ensuring you won't miss out on the comfort food experience.
So, gather your ingredients and get ready to experience how delicious this mock potato soup is!
What Is Celeriac (Celery Root)?
Celeriac, also known as Celery Root, is a fascinating low carb root vegetable that resembles a large, gnarly topped rutabaga. Unlike its cousin celery, celeriac boasts a delightful earthy flavor and a surprisingly starchy texture.
This unique combination of texture and makes it a perfect substitute for potatoes in dishes where you want to enjoy that creamy, comforting taste with a fraction of the carbs.
In this Mock Potato Soup recipe, celery root takes center stage, chunked and blended into a savory soup that's sure surprise you.
Ingredients You'll Need
Look for Celery Root or Celeriac at the grocery stores in your area that have a wider vegetable range. I've bought it under both names at Whole Foods, Sprouts, Central Market, Town & Country, Wegman's, Publix, and The Fresh Market.
You'll need a large 2-21/2 pound root, or several smaller ones equaling that weight for this recipe. If you can't find it, ask, the grocer will order it for you, usually at no additional cost.
- Celeriac (Celery Root): As the foundation of this soup, celery root provides a similar texture and delightful earthy flavor.
- Bacon: Crisp, crumbled bacon is stirred into the soup at the end, and garnished at serving.
- Garlic and Onion: Onions and garlic sauteed in some of the bacon grease add a touch of sweetness and savory depth to the soup base.
- Chicken Stock: Chicken broth forms the flavorful liquid base of the soup.
- Milk: Whole milk is added, no need for heavy cream.
- Seasonings A combination of fresh thyme and fresh parsley infuses the soup with aromatic complexity, while a touch of black pepper adds a subtle kick.
- Cream Cheese: A small amount of cream cheese is swirled in at the end for a touch of richness and a natural thickening agent.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Celery Root Soup
The hardest procedure in making celery root soup, is peeling the root itself. I'd love to find it in the freezer case like butternut squash, as I did not like peeling those either.
Anyway, just take your vegetable peeler to it. Use a sharp knife and cut off the top, to include some of those gnarly creases and folds, as some soil can get stuck in those.
Trim, Peel, and Dice The Celery Root
- Cook the bacon until crisp, transfer to a plate and let paper towels absorb excess fat. Set aside to garnish the soup later. Reserve 1 tablespoons of the grease to saute the vegetables with.
- Cut the gnarly, wrinkly top off where the stem grew out of. Then, use a vegetable paring tool just like you would to peel the tough skin from a butternut squash, on the surface of the celery root.
- Cut the trimmed and peeled root into slices, and then dice into ½ to 1 inch cubes.
Simmer Until Tender
- Heat the bacon grease (or olive oil) in a large pot or Dutch oven over medium heat. Add the minced garlic and diced onion and cook until softened and translucent, about 5 minutes.
- Add the diced celeriac, salt, and black pepper and cook for an additional 5 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the celeriac is very tender.
Puree The Celery Root
- Using an immersion blender or in batches in a regular blender, puree the soup until smooth. Alternatively, use a hand potato masher and leave the soup chunky for a more rustic texture.
- Add the milk and stir until soup is reheated. Add the cream cream, fresh chopped parsley, and half the crisp bacon. Stir until cream cheese is melted.
Adjust Seasonings
- Adjust seasonings to taste and serve hot, garnished with chopped fresh parsley and the remaining crisp bacon. You can add more milk or broth if you prefer your soup thinner also.
Substitutions and Variations
Here are a few delicious variations when making this low carb celery root soup recipe.
- Substitute vegetable broth for a different flavor profile, ensuring it's low-carb friendly.
- You can use heavy cream instead of the cream cheese as well, as cream is also a thickener for soups.
- Experiment with other fresh herbs like rosemary or tarragon to add a unique twist.
- Consider garnishing the soup with a dollop of sour cream or Cheddar cheese for a "Loaded Mock Potato Soup".
Tips for Success
Here are a few tips for making this celery root soup:
- Use a good quality broth for optimal flavor.
- Adjust the amount of milk to achieve your desired level of thickness.
- Season the soup generously with salt and pepper to taste, you may need more than you expect.
- If using a regular blender, allow the soup to cool slightly before blending to avoid hot steam explosions.
Serving Suggestions
Enjoy this Mock Potato Soup as a light lunch or a comforting starter for dinner. Pair with a side salad or a crusty bread roll for a complete meal. Get creative with toppings! Chopped fresh herbs, shredded cheese, or even a spoonful of sour cream can add an extra layer of flavor.
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Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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Storage and Reheating
- Leftover Mock Potato Soup can be stored in an airtight container in the refrigerator for up to 3 days.
- This soup can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently on the stovetop over medium heat.
Frequently Asked Questions
Yes! Celery root and celeriac are the same vegetable, so celery root soup and celeriac soup are interchangeable terms.
No, celery root is a cousin of celery, but more related to parsley and carrots. Celery root has an earthy, potato flavor.
Allow the soup to cool slightly, then transfer it to a blender or food processor in batches.
Yes, celery root soup has a very similar texture to potato soup, with a creamy and slightly starchy mouthfeel.
More Delish Ideas
Mock Potato Soup (Celeriac Root Soup)
Equipment
- Enameled Dutch Oven w Lid, 6 qt
Ingredients
- 6 strips Bacon cooked crisp and crumbled
- 1 tablespoon Bacon grease or olive oil
- 2 cloves Garlic minced fine
- ½ Large Onion diced
- 2 pound Celery Root (Celeriac) peeled and diced
- 1¼ teaspoon Salt or to taste
- ½ teaspoon Black pepper or to taste
- 2 cups Chicken Broth
- 1½ cup Milk optional
- 4 oz Cream cheese
- ¼ cup Parsley fresh, coarsely chopped
Instructions
Crisp the Bacon
- Cook the bacon until crisp, transfer to a plate and let paper towels absorb excess fat. Set aside to garnish the soup later. Reserve 1 tablespoons of the grease to saute the vegetables with.6 strips Bacon
- Cut the gnarly, wrinkly top off where the stem grew out of on the celery root. Then, use a vegetable peeler to remove the skin on the celery root.2 pound Celery Root (Celeriac)
- Cut the trimmed and peeled root into slices, and then dice into ½ to 1 inch cubes.
- Heat the bacon grease (or olive oil) in a large pot or Dutch oven over medium heat. Add the minced garlic and diced onion and cook until softened and translucent, about 5 minutes.1 tablespoon Bacon grease, 2 cloves Garlic, ½ Large Onion
- Add the diced celeriac, salt, and black pepper and cook for an additional 5 minutes, stirring occasionally.1¼ teaspoon Salt, ½ teaspoon Black pepper, 2 pound Celery Root (Celeriac)
- Pour in the chicken broth and bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the celeriac is very tender.2 cups Chicken Broth
- Using an immersion blender or in batches in a regular blender, puree the soup until smooth. Alternatively, use a hand potato masher and leave the soup chunky for a more rustic texture.
- Add the milk and stir until soup is reheated. Add the cream cream, fresh chopped parsley, and half the crisp bacon. Stir until cream cheese is melted.1½ cup Milk, 4 oz Cream cheese, ¼ cup Parsley
- Adjust seasonings to taste and serve hot, garnished with chopped fresh parsley and the remaining crisp bacon. You can add more milk or broth if you prefer your soup thinner also.
Notes
- Adjust the amount of milk to achieve your desired level of thickness.
- Season the soup generously with salt and pepper to taste, you may need more than you expect.
- If using a regular blender, allow the soup to cool slightly before blending to avoid hot steam explosions.
- You can stick blend until completely pureed, or leave your soup chunky.
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