Potato and Celeriac Soup

Preparation and cooking time: 40 mins
Serves 6-8


  • 15mls Olive oil
  • 1 Onion, chopped
  • 500g Wilson’s Country Navan potatoes
  • 500g Celeriac
  • 5 Rashers of smoked bacon, chopped
  • 1 Bay leaf
  • 2 Litres chicken stock
  • Salt and pepper
  • 3g Chopped parsley
  • 50g Crème fraiche


step 1

Peel and dice both the Wilson’s Country Navan potatoes and the celeriac.

step 2

Gently heat the oil in a large saucepan and fry the onion and bacon until golden, then tip in the celeriac, potatoes, bay leaf, and chicken stock and bring to the boil, reduce temperature and simmer for 30 minutes.

step 3

Remove the bay leaf then add crème fraîche and parsley then blend to your personal taste.