Creamy Celeriac Soup with Crispy Bacon (Print View)

Velvety celeriac and potato blend enriched with cream, topped with crispy bacon for a savory finish.

# Components:

→ 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 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 bacon
11 - Chopped fresh chives or parsley (optional)

# Directions:

01 - In a large pot, melt butter over medium heat. Add onion and garlic, sauté until soft and translucent, approximately 4 minutes.
02 - Add celeriac and potato to the pot. Stir to coat evenly with butter and cook for 3 minutes.
03 - Pour in stock, bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until vegetables are very tender.
04 - While soup simmers, place 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 soup from heat. Purée using an immersion blender until smooth, or carefully blend in batches in a standard blender.
06 - Stir in cream and a pinch of nutmeg. Season with salt and pepper to taste. Gently reheat if needed, but do not bring to a boil.
07 - Ladle soup into bowls. Top each serving with crispy bacon and a sprinkle of chives or parsley if desired.

# Expert Advice:

01 -
  • The velvety texture comes together in under an hour, and somehow tastes like you've been simmering it all day.
  • Crispy bacon adds the perfect textural surprise to something that would otherwise be dangerously easy to fall asleep eating.
  • It's naturally gluten-free and feels fancy enough for guests, but simple enough to make on a Tuesday night.
02 -
  • Never boil the soup after adding cream—I learned this by watching a beautiful soup separate into sad curds and broken liquid, which taught me that temperament matters as much as ingredients.
  • The nutmeg is subtle but essential; it's the ingredient people can't quite identify but makes them ask for the recipe, so don't skip it or measure carelessly.
03 -
  • Use an immersion blender rather than a regular blender when possible—it's faster, creates an equally smooth result, and you avoid the physics nightmare of blending hot liquid in closed containers.
  • Make this the night before if you can; flavors meld overnight and reheating is genuinely faster and easier than cooking from scratch.
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