Creamy Celeriac Soup with Crispy Bacon

The first time I encountered celeriac, I stood in the grocery store staring at this knobby, alien looking root like it might reach out and grab me. My grandmother had mentioned it in passing as the unsung hero of winter vegetables, but nothing could prepare me for how this humble ugliest vegetable in the produce aisle could transform into something so velvety and sophisticated. That rainy Tuesday afternoon, I decided to take it home and see what all the quiet fuss was about.

I made this soup for a dinner party during that first snowy week of November, watching steam curl off each bowl as friends gathered around my tiny kitchen table. Someone actually asked if there was cream in it, then proceeded to have three servings while talking about how sophisticated the flavor was. The kitchen smelled like butter and comfort, and I realized that night that celeriac had become my secret weapon for impressing people without spending hours at the stove.

Ingredients

• 1 large celeriac: This ugly root is the star of the show, bringing a delicate celery flavor that becomes incredibly smooth when cooked through
• 1 medium onion: Provides the aromatic foundation that sweetens as it sautes
• 1 medium potato: The secret weapon for extra creaminess without adding more dairy
• 1 clove garlic: Just enough to give background warmth without overpowering
• 1 L chicken or vegetable stock: The liquid backbone, so choose one you really love drinking on its own
• 200 ml heavy cream: Transformative richness that makes this soup feel indulgent
• 2 tbsp unsalted butter: Start with butter for the best flavor foundation
• Salt and freshly ground black pepper: Essential for bringing out the celeriacs natural sweetness
• Pinch of freshly grated nutmeg: The secret ingredient that makes people ask what you did differently
• 4 slices streaky bacon: Crispy bacon on top is non negotiable for texture contrast
• Chopped fresh chives or parsley: A pop of color and fresh bite to finish each bowl

Instructions

Build your flavor foundation:

Melt that butter in a large pot over medium heat, watching it foam and settle before adding your onion and garlic. Let them soften and turn translucent, about 4 minutes, until the kitchen starts smelling like comfort itself.

Add the root vegetables:

Toss in your diced celeriac and potato, stirring to coat everything in that buttery goodness. Let them cook for 3 minutes, getting friendly with the aromatics before the liquid arrives.

Simmer to tenderness:

Pour in your stock and bring everything to a gentle boil, then reduce heat and let it simmer uncovered for 25 to 30 minutes. The vegetables should be completely tender when you test them with a fork.

Crisp the bacon:

While the soup simmers, place bacon slices in a cold, dry skillet and cook over medium heat until perfectly crispy. Drain on paper towels and decide whether to crumble or keep whole for that restaurant presentation.

Transform into velvet:

Remove the soup from heat and puree with an immersion blender until silken smooth, or work in careful batches if using a regular blender.

Add the luxury:

Stir in the cream and that pinch of nutmeg, then season generously with salt and pepper. Reheat gently if needed, but never let it boil or the cream might separate.

Finish with flair:

Ladle the soup into warm bowls and crown each with crispy bacon and a sprinkle of fresh chives or parsley.

Save to Pinterest

This soup has become my go to when someone needs comfort food that feels a little fancy but comes from the humblest ingredients. Last winter my neighbor came over feeling under the weather, and after one bowl she asked for the recipe, saying it was like a warm hug in a spoon.

Making It Vegetarian

Simply swap the chicken stock for vegetable and skip the bacon garnish. The soup still delivers incredible richness and depth without any meat. I sometimes add extra herbs or a drizzle of good olive oil on top instead.

Timing Your Bacon

Start cooking the bacon when the soup has about 10 minutes left to simmer. This timing works perfectly every single time. The bacon stays warm while you puree the soup, and you avoid that unfortunate moment when your garnish cools down before serving.

Serving Suggestions

A crusty baguette for dipping is absolutely mandatory. I like to serve this with a dry white wine like Sauvignon Blanc, which cuts through the cream beautifully. A simple green salad on the side makes this feel like a complete meal rather than just a starter.

• Warm your bowls before serving to keep the soup hotter longer
• Leftovers reheat beautifully over gentle heat, so make extra
• A splash of truffle oil before serving makes this feel incredibly indulgent

Save to Pinterest

There is something deeply satisfying about turning the gnarliest vegetable in the store into something so elegant. This soup proves that the most humble ingredients often have the most to teach us about comfort.

Recipe FAQ

→ Can I make this vegetarian?

Absolutely. Simply omit the bacon and use vegetable stock instead of chicken stock. You might want to add extra herbs or a splash of truffle oil to maintain the depth of flavor.

→ How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally. The bacon is best stored separately and added fresh when serving.

→ Can I freeze this soup?

Yes, freeze the soup without the cream for up to 3 months. Thaw overnight in the refrigerator, reheat, and stir in the cream just before serving. This prevents the dairy from separating during freezing.

→ What can I substitute for celeriac?

Parsnips or cauliflower work well as substitutes, though the flavor profile will change slightly. Both maintain the creamy texture when blended and pair nicely with the bacon topping.

→ Why add potato to the soup?

Potato acts as a natural thickener and adds body to the soup without being overpowering. It helps create that velvety, luxurious texture while allowing the delicate celeriac flavor to shine through.