Creamy Celeriac Soup with Crispy Bacon

The first time celeriac crossed my path, I almost walked right past it at the farmers market, this knobby, alien looking thing that seemed more likely to be a prop than dinner. But the farmer insisted I take one home, and that muddy root transformed into the silkiest, most comforting soup I had made all winter. Now it is the soup I crave when the wind starts howling and I need something that feels like a warm embrace from the inside out.

Last February, when my brother came over unexpectedly after a terrible week at work, I made this soup without saying much. We ate in near silence, just spoons clinking against bowls, and he looked up after the first bite and said this was exactly what he needed. Sometimes food does the talking better than we ever could.

Ingredients

• 1 large celeriac (about 700 g), peeled and diced: This ugly root becomes pure silk when cooked, with a subtle celery flavor that is milder than you would expect
• 1 medium onion, chopped: The foundation that sweetens as it sautés, providing depth without overpowering the delicate celeriac
• 1 medium potato, peeled and diced: My secret for extra creaminess without adding more dairy
• 1 clove garlic, minced: Just enough to whisper in the background, not shout
• 1 L (4 cups) chicken or vegetable stock: Use a good quality one you would happily drink on its own
• 200 ml (3/4 cup + 1 tbsp) heavy cream: The finishing touch that transforms this from soup into something luxurious
• 2 tbsp unsalted butter: Start with butter, it matters for the flavor base
• Salt and freshly ground black pepper, to taste: Celeriac needs more salt than you might think, so keep tasting
• Pinch of freshly grated nutmeg (optional): A tiny pinch makes the creaminess sing without tasting like dessert
• 4 slices streaky bacon: The crispy crown that makes every bowl feel like a gift
• Chopped fresh chives or parsley (optional): A little green confetti for brightness

Instructions

Build your flavor foundation:

Melt the butter in a large pot over medium heat, then add the chopped onion and minced garlic, letting them soften and turn translucent until your kitchen starts to smell like comfort itself, about 4 minutes.

Add the root vegetables:

Toss in the diced celeriac and potato, stirring to coat everything in that buttery goodness, and let them cook together for 3 minutes to get acquainted before the liquid arrives.

Let it simmer gently:

Pour in the stock and bring it to a bubble, then drop the heat to low and let it simmer uncovered for 25 to 30 minutes, until a knife slips through the vegetables like they are not even there.

Make the bacon while you wait:

Lay bacon slices in a cold, dry skillet and turn on the heat to medium, letting them render slowly and crisp up on both sides, then drain on paper towels and decide whether to crumble or keep them whole.

Transform into silk:

Pull the pot from the heat and blend with an immersion blender until it is smoother than you thought possible, or work in careful batches in a regular blender if that is what you have.

Finish with cream:

Stir in the heavy cream and that optional pinch of nutmeg, season generously with salt and pepper, and warm it gently without letting it come to a boil.

Assembly time:

Ladle the soup into warmed bowls and crown each one with crispy bacon and a scatter of chives or parsley if the mood strikes.

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My neighbor texted me at midnight once after I had dropped off a container of this soup, saying she had just finished the last spoonful and was already planning when she could make it again. That is when I knew this recipe was a keeper, the kind you pass along like a secret handshake.

Making It Your Own

I have made this vegetarian more times than I can count, simply swapping in vegetable stock and skipping the bacon. Sometimes I add a drizzle of truffle oil right before serving, which turns a simple Tuesday dinner into something that feels restaurant special without any extra effort.

What To Serve Alongside

A hunk of crusty bread is nonnegotiable in my house, perfect for swiping the last drops from the bowl. On nights when we are feeling fancy, I pour glasses of Sauvignon Blanc, whose crisp brightness cuts right through all that creamy richness in the best possible way.

Make Ahead Magic

This soup actually tastes better the next day, once all those flavors have had time to really settle in and become friends with each other. I often make a double batch on Sunday, portion it into containers, and suddenly Tuesday night dinner is already sorted.

• Reheat gently over low heat, stirring often so the cream does not separate
• If the soup seems too thick after refrigeration, splash in a little more stock or water
• Store the bacon separately and cook it fresh so it stays perfectly crisp

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This soup has become my answer to everything, from bad days to cold nights to just needing something that feels like a hug in a bowl. I hope it finds its way into your regular rotation too.

Recipe FAQ

→ What does celeriac taste like?

Celeriac has a delicate, earthy flavor reminiscent of celery and parsley with a slight nuttiness. When cooked, it becomes mild and sweet, making it perfect for creamy soups.

→ Can I make this soup vegetarian?

Absolutely. Simply use vegetable stock instead of chicken stock and omit the bacon garnish. You can top with toasted pumpkin seeds or fried shallots instead for crunch.

→ How do I know when the vegetables are tender enough?

The celeriac and potato are ready when a knife slides through them easily with no resistance. This typically takes 25–30 minutes of simmering.

→ Can I freeze this soup?

Yes, the soup base freezes well for up to 3 months. Freeze before adding the cream—thaw, reheat, then stir in the cream and nutmeg before serving. Add fresh bacon when serving.

→ What can I use instead of heavy cream?

For a lighter version, substitute with half-and-half, coconut milk for dairy-free, or extra stock blended with a potato for natural creaminess.

→ Why add potato to celeriac soup?

Potato adds natural thickness and body to the soup without overpowering the delicate celeriac flavor. It helps create that silky, velvety texture.