Creamy Celeriac with Crispy Bacon

The first time I encountered celeriac, I stared at this knobby, ugly root for five minutes trying to figure out who would possibly eat something that looked like it belonged in a wizard\'s garden. Then I made it into soup and understood why the French call it celeri-rave. This humble vegetable transforms into the most velvety, sophisticated soup with a subtle celery flavor that never overpowers.

I served this at a dinner party last November during that weird stretch where everyone\'s fighting their first cold of the season. My friend Sarah, who claims to hate celery, had three bowls and demanded the recipe before she even put her coat on to leave. The way this soup wraps around you like a warm blanket is exactly what autumn eating should be.

Ingredients

• 1 large celeriac: This unsung hero becomes incredibly creamy when cooked, so do not be intimidated by its rough appearance
• 1 medium onion: Foundations matter and this builds the aromatic base that carries the whole dish
• 1 medium potato: The secret weapon that adds natural thickness without overwhelming the delicate celeriac flavor
• 1 clove garlic: One is enough to whisper in the background rather than shout
• 1 L chicken or vegetable stock: Quality matters here since it becomes the primary liquid
• 200 ml heavy cream: Do not skip this, it transforms good soup into extraordinary
• 2 tbsp unsalted butter: Starting with butter creates a richness that oil cannot match
• Salt and freshly ground black pepper: Celeriac needs salt to wake up its personality
• Pinch of freshly grated nutmeg: The secret ingredient that makes people ask what is in this
• 4 slices streaky bacon: The savory crunch that elevates every single bite
• Chopped fresh chives or parsley: A final hit of freshness to cut through the cream

Instructions

Build Your Flavor Foundation:

Melt the butter in your largest pot over medium heat, then add the chopped onion and minced garlic. Let them soften and turn translucent, about 4 minutes, until your kitchen starts to smell like something wonderful is happening.

Introduce the Stars:

Add the diced celeriac and potato to the pot, stirring to coat everything in that buttery goodness. Let them cook together for 3 minutes, starting to bond before the liquid arrives.

Let It Simmer:

Pour in the stock and bring everything to a bubble, then drop the heat to low and let it simmer uncovered for 25 to 30 minutes. You want the vegetables completely tender, surrendering to the point where a knife slides through them like butter.

Crisp the Bacon:

While the soup simmers, lay those bacon slices in a cold, dry skillet and turn the heat to medium. Let them cook slowly until crispy, turning when needed, then drain on paper towels. The house will smell incredible and you will have perfect bacon crumbles for topping.

Transform to Velvet:

Remove the pot from heat and use your immersion blender to purée everything until absolutely smooth, taking your time to get that luxurious texture. If using a regular blender, work in batches and be extremely careful with hot liquid.

Add the Luxury:

Stir in the heavy cream and that pinch of nutmeg, then season generously with salt and pepper. Warm it through gently if needed, but never let it boil again or the cream might separate and break your heart.

Finish with Flair:

Ladle the soup into warmed bowls and top with those crispy bacon pieces and a sprinkle of fresh herbs. Watch people\'s faces when they take that first spoonful.

Save

This recipe became my go-to welcome home soup after my partner had minor surgery last winter. Something about that combination of soothing warmth and savory comfort made those recovery days feel less clinical and more like being taken care of. Food really is love in edible form sometimes.

Making It Vegetarian

Simply swap in a good quality vegetable stock and skip the bacon entirely. I have found that adding some crispy fried shallots or a drizzle of really good olive oil with some toasted pumpkin seeds gives you that necessary crunch element. The soup itself is so flavorful you honestly will not miss the meat.

Texture Secrets

The potato is not filler here, it is a textural workhorse that provides natural body without making the soup heavy or starchy tasting. If you want it even more luxurious, try swapping a splash of the cream for crème fraîche at the end, which adds this incredible tangy depth that makes people wonder what your secret ingredient is.

Make Ahead Wisdom

This soup actually tastes better the next day, which makes it perfect for dinner parties or meal prep. Make it up to two days ahead and store it in the refrigerator, then reheat gently over low heat while you crisp the bacon fresh. The flavors meld together in that magical way only soups can achieve.

• Crisp the bacon right before serving to maintain that essential crunch
• Hold back on the final salt until after reheating since flavors concentrate
• Warm your bowls before serving to keep the soup hotter longer

Save

There is something deeply satisfying about taking a vegetable most people walk past in the grocery store and turning it into something unforgettable. That is the kind of kitchen magic that keeps me coming back to cooking every single day.

Recipe FAQs

→ Can I make this soup vegetarian?

Simply omit the bacon and use vegetable stock instead of chicken stock. For extra flavor depth, try adding sautéed mushrooms or a splash of truffle oil before serving.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of cream if needed. Store bacon separately and add when serving.

→ Can I freeze celeriac soup?

Freeze without cream for best results. Purée the vegetables with stock, cool completely, and freeze for up to 3 months. Thaw overnight, reheat, then stir in fresh cream before serving.

→ What can I use instead of celeriac?

Parsnips or cauliflower make excellent substitutes with similar textures. Both will create a creamy, velvety soup when blended and work beautifully with the bacon garnish.

→ How do I get the smoothest texture?

Ensure vegetables are very tender before blending—about 25-30 minutes of simmering. Use an immersion blender directly in the pot, or blend in small batches in a regular blender for extra silkiness.