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Photo of Creamy celeriac and potato soup with basil oil by WW

Creamy celeriac and potato soup with basil oil

4 - 6
PersonalPoints™ per serving
Total Time
6 hr 15 min
15 min
6 hr
Making soup with potato and celeriac is an easy way to create a wonderful creamy and hearty soup that is just perfect for a winter’s meal. Top with a swirl of basil oil for a hint of elegance.


Peeled celeriac

1200 g, chopped


500 g, chopped

Brown onion

1 medium, chopped


2 clove(s), quartered

Vegetable stock

3 cup(s), (750ml)

Skim milk

1 cup(s), (250ml)

Light cream

½ cup(s), (125ml)

Fresh basil

¾ cup(s)

Olive oil

1 tbs

Lemon juice

2 tsp


  1. Place celeriac, potato, onion, garlic, stock, milk and 2 cups (500ml) water in a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours).
  2. Meanwhile, process basil, oil and juice in a blender until smooth, adding a little water if necessary.
  3. Process soup with a stick blender or food processor until smooth. Stir in cream. Season with salt and pepper. Serve soup drizzled with basil oil and sprinkled with pepper.


SERVING SUGGESTION: Crusty wholegrain bread. TIP: Suitable to freeze (without basil oil) for up to 3 months.