Creamy Celeriac with Crispy Bacon

There's something quietly magical about celeriac that most people overlook—I discovered it by accident one autumn when a farmer's market vendor talked me into trying it instead of my usual celery. One bowl of this creamy soup later, and I was completely won over by its subtle, almost nutty sweetness that feels more refined than it has any right to be. The crispy bacon on top isn't just a garnish; it's the moment when elegance meets comfort. This has become my go-to soup when I want to impress without spending the whole day in the kitchen.

I made this for my sister last winter when she was going through a rough patch, and watching her face light up over a simple bowl of soup felt like the most useful thing I could have done that day. She still asks me to make it whenever she visits, which tells you everything you need to know about how comforting it is.

Ingredients

• Celeriac (about 700 g), peeled and diced: This is the star—it's knobbly and intimidating to look at, but once peeled and cubed, it becomes wonderfully creamy when blended, giving the soup its signature velvety texture without needing cream alone.
• 1 medium onion, chopped: Don't skip the proper sauté here; those few minutes of softening onion in butter build the foundation of flavor that makes everything else taste better.
• 1 medium potato, peeled and diced: This acts as a natural thickener and adds subtle sweetness that balances the celeriac's earthiness.
• 1 clove garlic, minced: Just one clove keeps things delicate—go light-handed since garlic can easily overpower the soup's refined character.
• 1 L (4 cups) chicken or vegetable stock: Use a good quality stock; this soup is simple enough that every ingredient shows, so watery stock will show too.
• 200 ml (3/4 cup + 1 tbsp) heavy cream: The cream is what transforms the soup from nice to luxurious, so don't stint on it or use half-and-half as a substitute.
• 2 tbsp unsalted butter: Unsalted lets you control the salt level yourself and keeps the butter flavor pure without any funk.
• Salt, freshly ground black pepper, and a pinch of nutmeg: Nutmeg is optional but it's the secret whisper that makes people ask what you put in this.
• 4 slices streaky bacon: Cook it in a dry skillet from cold so the fat renders slowly and evenly, giving you maximum crispiness.
• Fresh chives or parsley for garnish: The bright green on top isn't just pretty; it cuts through the richness and adds a fresh note.

Instructions

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Soften the aromatics:

Melt butter in a large pot over medium heat and add your onion and garlic, cooking for about 4 minutes until they turn soft and translucent. You'll know it's right when the raw onion smell has completely mellowed into something sweet and fragrant.

Toast the vegetables briefly:

Add the diced celeriac and potato, stirring them through the buttery onion mixture for a few minutes. This brief cooking helps them start softening and means they'll cook more evenly once the stock goes in.

Simmer until tender:

Pour in your stock, bring everything to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes until the vegetables fall apart when you press them with a spoon. The longer simmer extracts more subtle flavor from the celeriac.

Prepare the bacon:

While the soup simmers, lay bacon slices in a cold skillet and turn the heat to medium, letting them cook slowly so they render their fat evenly. They're ready when they're dark and crispy enough to snap, then drain them on paper towels and crumble when cool.

Blend until smooth:

Once the vegetables are completely tender, use an immersion blender to purée the soup right in the pot, or work in batches in a regular blender if you prefer—be patient and blend thoroughly for that silky texture. A few hidden lumps are fine; they disappear on the second taste.

Finish with cream and spice:

Remove from heat and stir in the heavy cream and a small pinch of nutmeg, then taste and adjust salt and pepper. Warm gently if needed, but never let it boil once the cream is in, or it can split.

Serve with ceremony:

Ladle into bowls and crown each one with crispy bacon pieces and a scatter of fresh chives or parsley. The contrast between warm soup and cool herbs is part of why this works so beautifully.

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There was this one evening when a friend texted asking if she could stop by with no warning, and I had exactly these ingredients on hand and about 45 minutes to make dinner feel like I'd planned it for days. That's when I truly understood the gift of this recipe—it feels elegant and considered, but it's actually forgiving and quick enough for real life.

Why Celeriac Deserves More Attention

Celeriac is one of those vegetables that looks more dramatic than it tastes, which is exactly why it's perfect for soup. Its flavor is gentle and almost creamy by nature, which means you're not fighting the ingredient—you're letting it shine. Once you've made this soup, you'll start spotting celeriac at the market and wondering how you lived without it.

The Bacon-Soup Marriage

The brilliance here is that bacon and celeriac aren't natural enemies the way some might assume—instead, the salty, smoky bacon actually emphasizes the soup's delicate sweetness. It's the same reason a pinch of salt makes dessert taste better; contrast is everything. Start cooking your bacon early if you're timing this meal, because room-temperature bacon on hot soup loses its crispness in seconds, and we're not aiming for soggy.

Variations and Moments of Creativity

Once you understand how this soup works, it becomes a canvas for small adventures depending on what's in your kitchen and what mood you're in. I've added a dash of sherry for richness, a whisper of truffle oil for decadence, and once even a tiny pinch of smoked paprika when I was feeling bold. The soup is forgiving enough to experiment with, but pure enough that you'll notice what you change.

• For vegetarian versions, skip the bacon and finish with a drizzle of good olive oil and a handful of toasted breadcrumbs for crunch.
• A splash of dry white wine added with the stock deepens the flavor without making it feel wine-forward.
• Crusty bread and a side salad turn this into a proper meal that feels complete without being heavy.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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This soup has become one of those recipes I return to when I want to cook something that feels both nourishing and a little bit special. It's proof that simple ingredients in the right order create something worth remembering.

Recipe FAQs

→ What does celeriac taste like?

Celeriac has a mild, delicate flavor reminiscent of celery and parsley with subtle earthy notes. When cooked, it becomes naturally sweet and creamy.

→ Can I make this vegetarian?

Absolutely. Simply use vegetable stock instead of chicken stock and omit the bacon garnish or replace with crispy fried pancetta alternatives.

→ How do I store leftovers?

Keep cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream if needed.

→ Can I freeze this?

Yes, freeze the soup before adding cream for up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in cream before serving.

→ What can I serve with this?

Crusty bread, warm dinner rolls, or toasted baguette slices pair perfectly. A dry white wine like Sauvignon Blanc complements the creamy flavors beautifully.

→ Why add potato to the soup?

Potato acts as a natural thickener, enhancing the velvety texture without altering the delicate celeriac flavor.