Creamy Celeriac with Crispy Bacon (Print Version)

A velvety celeriac and potato blend finished with cream, nutmeg, and savory crispy bacon for ultimate comfort.

# What You'll Need:

→ Vegetables

01 - 1 large celeriac (about 1.5 lbs), peeled and diced
02 - 1 medium onion, chopped
03 - 1 medium potato, peeled and diced
04 - 1 clove garlic, minced

→ Liquids

05 - 4 cups chicken or vegetable stock
06 - 3/4 cup plus 1 tablespoon heavy cream

→ Seasonings

07 - 2 tablespoons unsalted butter
08 - Salt and freshly ground black pepper to taste
09 - Pinch of freshly grated nutmeg, optional

→ Garnish

10 - 4 slices streaky bacon
11 - Chopped fresh chives or parsley, optional

# Step-by-Step Guide:

01 - In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until soft and translucent, approximately 4 minutes.
02 - Add the celeriac and potato. Stir to coat thoroughly with the butter and cook for 3 minutes.
03 - Pour in the stock, bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until the vegetables are very tender.
04 - Meanwhile, place the bacon slices in a cold, dry skillet. Cook over medium heat until crispy, turning as needed. Drain on paper towels and crumble or leave whole.
05 - Remove the soup from heat. Purée with an immersion blender until smooth, or carefully in batches using a blender.
06 - Stir in the cream and a pinch of nutmeg. Season with salt and pepper. Gently reheat if needed, but do not boil.
07 - Ladle the soup into bowls. Top with crispy bacon and a sprinkle of chives or parsley if desired.

# Top Tips:

01 -
  • It comes together faster than you'd expect for something this silky and sophisticated.
  • The contrast between the velvety soup and salty bacon crunch is genuinely addictive.
  • Celeriac has this delicate flavor that feels special without being intimidating to cook.
02 -
  • Don't boil the soup after adding cream—I learned this the hard way when a moment of distraction turned my velvety soup grainy and separated.
  • Blending celeriac soup creates an incredibly smooth result, but you need the potato there to help with that texture; celeriac alone stays slightly grainy.
03 -
  • Make this soup a day ahead and refrigerate it—the flavors deepen overnight, and you only need to reheat gently and add fresh bacon for serving.
  • If your immersion blender is small or weak, let the hot soup cool slightly before blending so you don't tire yourself out or make a mess.
Go Back