Creamy Celeriac Soup with Crispy Bacon

There's something about celeriac that catches you off guard the first time you really taste it—earthy and subtle, nothing like the aggressive bite of celery. I stumbled onto this soup on a grey Wednesday afternoon when my farmer's market haul included a knobby celeriac root and absolutely nothing else appealing in the crisper drawer. What started as improvisation became something I now make whenever the weather turns cool and I need comfort that doesn't feel heavy.

I made this for my partner during a particularly brutal flu season, and watching them come alive at the first spoonful was its own kind of medicine. The celeriac's delicate flavor seems to slide past whatever's making you miserable and just... comfort you. That bowl led to three more batches that winter, each time with slightly different garnishes depending on what herb happened to survive on the windowsill.

Ingredients

• Celeriac (about 700 g): This knobby root vegetable has a mild, almost sweet celery flavor that mellows beautifully when pureed—don't let its rough exterior intimidate you, it peels easily with a sharp knife and the payoff is worth it.
• Onion and garlic: These are your flavor foundation, creating that savory backdrop that lets the celeriac shine without competing with it.
• Potato (1 medium): It adds body and helps create that cloud-like creaminess without needing excessive cream, so the soup stays balanced rather than becoming a heavy coat in your mouth.
• Chicken or vegetable stock (1 L): Use the better quality stock you can find—this isn't a background player, it's essential to the final flavor.
• Heavy cream (200 ml): A generous glug rather than a timid drizzle transforms the soup into something silky, and you can taste the difference between a quarter cup and three-quarters.
• Unsalted butter (2 tbsp): This is your starting point for building flavor, so don't skip it or substitute it with oil.
• Salt, pepper, and nutmeg: The nutmeg is optional but changes everything—just a whisper of it, because you want people wondering what makes this taste so complete.
• Bacon (4 slices): The textural and flavor contrast is what makes this soup memorable rather than forgettable.
• Fresh chives or parsley: A final brightness that cuts through the richness and signals that you actually care about the details.

Instructions

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Start with butter and aromatics:

Melt your butter over medium heat until it's foaming, then add the onion and garlic. You'll know you're ready to move on when the kitchen smells sweet and the onion has turned translucent rather than white—this takes about 4 minutes and sets the entire tone for what comes next.

Coat the vegetables:

Add your diced celeriac and potato, stirring everything together so the butter coats each piece. Let them sit for 3 minutes; this isn't time-wasting, it's the beginning of caramelization that deepens the flavor.

Simmer until tender:

Pour in your stock, bring it to a boil (you'll see the surface suddenly shift and move), then immediately turn the heat down to a gentle simmer. Leave it uncovered for 25–30 minutes, checking occasionally until a fork slides through the vegetables like they're almost butter themselves.

Crisp the bacon separately:

While the soup simmers, lay your bacon slices in a cold, completely dry skillet—no oil needed. Turn the heat to medium and let them cook until they're the color of aged mahogany and smell irresistible, flipping occasionally until both sides are equally golden.

Puree until smooth:

Once the vegetables are falling apart at the slightest touch, remove the soup from heat and carefully puree it using an immersion blender held just beneath the surface. If you're using a regular blender, work in batches and be cautious of the steam; I learned this lesson by nearly removing my eyebrows.

Finish with cream and seasoning:

Stir in the cream and that optional pinch of nutmeg, then taste and adjust your salt and pepper. Gently reheat if needed, but never let it boil again or the cream will break and separate—low and slow is the only way here.

Serve with intention:

Ladle the soup into bowls and top each one with crumbled or whole bacon pieces, then scatter chives or parsley if you have them. The contrast between the creamy soup and crispy bacon is non-negotiable.

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This soup became the gateway dish that helped my skeptical friend understand why I actually enjoy cooking for leisure. Sometimes the most meaningful meals aren't complicated or showstopping—they're just exactly what someone needed when they didn't even know they needed it.

Why Celeriac Deserves Your Attention

Celeriac shows up at the market and most people walk right past it, assuming it's some kind of mistake or a vegetable pretending to be something it's not. The truth is it's subtle where celery is aggressive, earthy where celery is watery, and somehow more refined when you actually spend time with it. Once you peel away the rough exterior—which is honestly easier than it looks—you've got the foundation for something genuinely elegant.

The Crispy Bacon Equation

I used to think bacon was just a garnish, something thrown on top without much consideration. Then I made this soup and realized that the textural contrast is actually doing the heavy lifting—it's what makes you come back for another spoonful rather than just polishing off the bowl methodically. Cold bacon against hot, creamy soup creates a moment in your mouth that matters.

How to Make It Your Own

The beauty of this soup is that it's flexible without becoming unrecognizable. You can wander off the recipe slightly and still end up somewhere delicious, which is how I've discovered my favorite variations and how you'll find yours.

• For vegetarians, skip the bacon and add a tablespoon of good olive oil drizzled on top instead—it's different but equally satisfying.
• If you're feeling ambitious, a tiny splash of truffle oil right before serving transforms this into something almost luxurious without overwhelming the delicate flavors.
• Save your bacon fat in a container and use it next time instead of butter, which deepens everything in the best possible way.

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This soup lives in that perfect space where it feels indulgent but isn't complicated, where people think you've spent hours on it when really you've just paid attention. That's the whole secret.

Recipe FAQ

→ What does celeriac taste like?

Celeriac has a mild, delicate flavor reminiscent of celery and parsley with a subtle nutty sweetness. It's less intense than celery stalks and becomes wonderfully creamy when cooked.

→ Can I make this vegetarian?

Absolutely. Simply use vegetable stock instead of chicken stock and omit the bacon garnish. You might add extra herbs or a drizzle of truffle oil for additional flavor depth.

→ How long does this soup keep?

The soup base stores well in the refrigerator for 3-4 days. However, add the bacon just before serving to maintain its crispiness. Reheat gently without boiling to prevent the cream from separating.

→ Why add potato to the soup?

Potato acts as a natural thickener and adds body to the soup. Its starchiness helps create that velvety, smooth texture while complementing the celeriac's flavor without overpowering it.

→ Can I freeze this soup?

Yes, freeze the soup base without the cream for up to 3 months. When reheating, add the cream then. The bacon is best cooked fresh and added just before serving for optimal texture.