Creamy Celery & Potato Soup – 3 Smart Points

Good afternoon!  It has been a busy week here – my niece and nephew from Israel came to visit this week.  We had a few days of sight-seeing in downtown DC, going to an American movie theater (complete with recliners), and going out to eat in the ever-shrinking number of Kosher restaurants in the Metro DC area. They are on their way back to Israel after a wonderful but too-short visit, and it is time to focus on this week’s menu. 

How many of you have seen a celery root (also known as celeriac), let alone cooked one?  Not many, I am guessing.  I discovered this amazing root vegetable a year ago, when I decided to try this soup, and fell madly in love with this ugly knotty root.


This root can be hard to find, depending on your local stores.  Sometimes my standard local grocery stores carry it (Giant, Wegmans, etc) in the section with other root vegetables- beets, turnips, fennel, etc.  At other times it is nowhere to be found on their shelves.  But my local Asian supermarkets (including H Mart), always have it and substantially cheaper than at the other stores.

The taste of this root, when cooked, is like celery on steroids.  You will never be able to eat plain cream of celery soup again. This particular soup, with both celery and celeriac, is so flavorful and filling, that it is hard to believe that it is low-calorie too.

The biggest challenge you will have in making this soup, will be to peel your celery roots before cubing them.  Alton Brown suggests cutting the ends off first, then the root into quarters, making them easier to handle.  Use a small knife to cut the outer surface off.  A standard Veggie peeler usually isn’t up to the job.  They will lose some of their weight with peeling them, so buy roots that are a little heavier than what your recipe calls for.

This is another soup that freezes well – feel free to put back portions to freeze for future meals.

It’s time for a pressure cooker tip: do all your prep work before you start cooking.  With a dish like this, there are a variety of chopped veggies.  Your pressure cooking experience will be much more enjoyable if you chop and measure everything ahead of time and set aside in bowls, on plates, etc., to add to the pot when the recipe calls for it.  It is challenging to concentrate on sautéing your veggies, when you need to be chopping your celeriac and potatoes, etc.

8 servings

Creamy Celery & Potato Soup – 3 Smart Points

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 1 tablespoon light butter
  • 1 tablespoon olive oil
  • 2 large leeks (white and pale green parts only), thinly sliced (about 2 cups)
  • 1 large onion, chopped
  • 2 medium-size white potatoes (about 12 ounces), cut into 1-inch cubes
  • 2 medium celery roots (celeriac; about 1 1/2 pounds total), peeled, cut into 1/2-inch cubes
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 bay leaf
  • 6 cups fat-free low-salt chicken broth
  • 6 medium celery ribs chopped
  • 1/2 cup fat-free half-and-half
  • 1 tsp salt
  • 1 tsp pepper
  • 1 1/2 tsp lemon juice
  • 1/4 tsp cayenne pepper (optional)


  1. Melt butter with oil in pressure cooker pot using sauté/brown. Add leeks and onion and sauté/brown until almost tender, about 5 minutes.
  2. Stir in potatoes, celery roots, thyme, garlic powder, salt, and bay leaf. Add broth. Set on high pressure and cook for 10 minutes. Use quick pressure release.
  3. Open lid and add celery stalks. Set on high pressure for 4 minutes. Use quick pressure release when done.
  4. Add salt, pepper, lemon juice, cayenne pepper (if using) and fat-free half-and-half. Remove the bay leaf. Using an immersion blender, puree soup in pot.
  5. Ladle into bowls and serve hot. 3 Smart Points per 1 1/2 cup serving.
Cuisine: Low Calorie, low carbohydrate, | Recipe Type: Soup

Leave a Reply

Your email address will not be published. Required fields are marked *