Creamy Celeriac Soup with Bacon

There's something about celeriac that catches people off guard—it looks like a knobby potato at first glance, but once you peel it and taste it in a soup, you realize it's something quieter and more refined. I stumbled into making this one afternoon when I had a bunch of it leftover from a farmers market run and decided to see what happened if I treated it gently, let it simmer down to silk, and finished it with cream. The bacon crumble on top was purely because I had some in the fridge, but it turned out to be exactly what the soup needed—that sharp, salty contrast against all that buttery softness.

I made this for my partner's parents one autumn evening, nervous about whether they'd find celeriac too unusual or earthy. But something shifted when they tasted it—they both paused mid-spoon and asked for the recipe. Turns out, sometimes the simplest, most unfamiliar things are exactly what people are hungry for without knowing it.

Ingredients

• Celeriac (about 700 g): This is the star, so pick one that feels heavy for its size and doesn't have too many soft spots—a firm root vegetable promises a better texture in the final soup.
• Potato (1 medium): Acts as a gentle thickener without overwhelming the delicate celeriac flavor; starch is your friend here.
• Onion and garlic (1 medium onion, 1 clove): The supporting cast that builds a flavor foundation without shouting—keep them minimal so celeriac stays the main event.
• Chicken or vegetable stock (1 L): Use the best quality you can find; it becomes the backbone of the entire soup.
• Heavy cream (200 ml): Added at the end to soften everything into velvet—don't skip this step.
• Butter (2 tbsp): Your starting point for sautéing, adding richness from the very first moment.
• Bacon (4 slices): Cook it low and slow so it becomes truly crispy, not rubbery; it's the texture contrast that makes this soup memorable.
• Nutmeg, salt, and pepper: A whisper of nutmeg feels like a secret—optional, but it transforms the soup into something almost magical.

Instructions

Start with butter and aromatics:

Melt the butter in your pot over medium heat, then add the chopped onion and garlic. You'll know they're ready when the kitchen fills with that sweet, softened smell and the onion turns translucent—about 4 minutes.

Coat and toast the vegetables:

Add the diced celeriac and potato, stirring them through the butter so every piece gets coated. Let them sit for 3 minutes—this brief toasting brings out a subtle nuttiness.

Simmer until tender:

Pour in your stock, bring it to a boil, then lower the heat and let it simmer uncovered for 25–30 minutes. The vegetables are ready when a fork slides through them without resistance.

Crisp the bacon on the side:

While the soup simmers, place bacon slices in a cold skillet and turn the heat to medium. Cook, turning occasionally, until the edges curl and darken—about 8–10 minutes depending on thickness. Once it cools, it'll crisp up even more.

Blend into smoothness:

Remove the pot from heat and use an immersion blender to puree everything until completely smooth and velvety. If you're using a regular blender, work in batches and be patient—hot soup can splatter.

Finish with cream and warmth:

Stir in the heavy cream and a tiny pinch of nutmeg if you're feeling it. Taste, adjust salt and pepper, then gently reheat—never let it boil once the cream is in, or it might separate.

Serve and crown:

Ladle the soup into bowls and top each one with crumbled bacon and a scatter of fresh chives. The warm and cold textures work together beautifully.

Save

One quiet Sunday, my neighbor smelled this soup simmering through our shared wall and knocked to ask what I was making. We ended up sharing a bowl and talking for two hours about vegetables we'd never really paid attention to until someone made them properly. That's when I understood that this soup isn't just food—it's permission to slow down.

The Texture Question

Smoothness is everything here. Some people are tempted to leave tiny chunks for texture, but this soup is built on the promise of velvety richness. You want it to coat your spoon, to feel almost luxurious in your mouth. If you're nervous about blending, do it in batches and take your time—there's no rush.

Timing and Temperature

The most common mistake is overheating the soup once cream is added. I learned this the hard way when I tried to speed up reheating on high heat and ended up with grainy, separated cream—a disappointment after all that careful work. Medium-low heat and patience will keep everything silky and integrated. The bacon should finish right around when you're blending the soup, so everything comes together warm and ready to serve.

Variations and Pairings

This recipe welcomes small changes without losing its soul. Some nights I skip the bacon entirely and serve it vegetarian with a drizzle of truffle oil or a sprinkle of toasted seeds. It pairs beautifully with crusty bread for soaking up every spoonful, and a chilled glass of Sauvignon Blanc beside the bowl feels like the right call. The soup also keeps well in the fridge for three days, and it freezes beautifully if you leave out the cream and add it fresh when you reheat.

• For extra depth, try a splash of sherry or white wine added just after blending.
• Crispy sage leaves or fried breadcrumbs work just as well as bacon if you want something different.
• A tiny drizzle of good olive oil on top adds richness without needing more cream.

Save

This soup proves that sometimes the best dishes are the ones that let their ingredients speak quietly instead of shouting. Make it once and you'll find yourself craving it when the weather turns cool.

Recipe FAQ

→ Can I make this soup ahead of time?

Yes, prepare the soup up to 2 days in advance and store it in the refrigerator. Reheat gently on the stovetop, adding a splash of stock if needed. Cook the bacon fresh just before serving for maximum crispiness.

→ What can I substitute for celeriac?

Cauliflower or parsnips make good alternatives, though they'll create a different flavor profile. Use similar quantities and cooking times for best results.

→ How do I choose a good celeriac?

Look for firm, heavy celeriac roots without soft spots. Smaller to medium-sized roots tend to be less woody. The skin should be relatively clean and the root should feel solid when pressed.

→ Can I freeze this soup?

Yes, freeze the soup without the cream for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in the cream before serving. Add fresh bacon as garnish.

→ What makes this soup gluten-free?

The soup is naturally gluten-free as it contains only vegetables, stock, cream, and bacon. Just ensure your stock and bacon are certified gluten-free, as some brands may contain gluten-based additives.

→ How can I make the soup vegan?

Replace butter with olive oil, use vegetable stock, substitute coconut cream or cashew cream for dairy cream, and omit the bacon or use crispy fried mushrooms or temperate bacon as a plant-based alternative.