Creamy Celeriac Soup with Bacon

There's something about celeriac that catches people off guard—the moment you cut into it, that earthy, almost celery-like perfume fills the kitchen, and suddenly you're transported somewhere continental. I discovered this soup on a gray London afternoon when a farmer's market vendor practically insisted I take home a bulbous celeriac, swearing it would change my life. Skeptical but intrigued, I went home and started chopping, and what emerged hours later was this impossibly silky, pale golden bowl of warmth that proved the vendor absolutely right.

I made this soup for my mum on a Tuesday evening when she'd had one of those weeks, and watching her face as she tasted it—that moment where the cream hit and the bacon crackle played against the silky base—reminded me why cooking for someone matters. She asked for the recipe immediately, and now it's her go-to when she wants to feel like she's done something sophisticated without the stress.

Ingredients

• Celeriac: The star of the show—choose one that feels heavy for its size and has minimal blemishes, then peel it generously to remove all the tough outer skin before dicing into roughly 2cm chunks so they cook evenly.
• Potato: Acts as a thickening agent and adds subtle sweetness that balances the earthiness, so don't skip it even though the soup is called celeriac.
• Onion and garlic: Build the flavor foundation by sautéing until they soften and turn translucent—this is where the soup's depth begins.
• Chicken or vegetable stock: Use the best quality stock you can find because it becomes the soul of the soup; weak stock means weak soup.
• Heavy cream: A generous pour at the end transforms everything into velvet, but resist the temptation to add it during cooking or it might split.
• Butter: Start with this to sauté your aromatics rather than oil—it makes an immediate difference in how rich and inviting the soup becomes.
• Nutmeg: Just a whisper of this spice lifts the whole dish into something unexpectedly elegant without announcing itself.
• Bacon: Cook it in a dry skillet first so it renders its own fat and becomes impossibly crispy—this is non-negotiable for the textural contrast.

Instructions

Build the flavor base:

Melt butter in your pot over medium heat until it foams slightly, then add the chopped onion and minced garlic. Let them cook gently for about 4 minutes, stirring occasionally—you want them soft and golden, not browned, because this is where all the sweetness starts developing.

Add the vegetables:

Toss in your diced celeriac and potato, stirring them through the butter and aromatics so every piece gets coated. Cook for 3 minutes to let the vegetables begin releasing their flavors into the fat.

Simmer until tender:

Pour in your stock and bring everything to a boil, then immediately reduce the heat and let it simmer gently for 25 to 30 minutes. You'll know you're ready when you can easily squash a piece of celeriac against the side of the pot with a spoon.

Crisp the bacon:

While the soup simmers, lay your bacon slices in a cold, dry skillet and turn the heat to medium. Watch as the fat slowly renders and the bacon transforms into something deeply caramelized and crispy, usually taking about 8 to 10 minutes depending on thickness. Drain on paper towels and either leave whole or crumble into irregular pieces.

Blend into silk:

Once the vegetables are completely tender, remove the pot from heat and use an immersion blender to purée everything until smooth and luxurious. If you're using a regular blender, work in batches and be careful with the hot liquid—hold the lid loosely and cover with a kitchen towel to catch any steam escaping.

Season and finish:

Stir in the heavy cream and a tiny pinch of freshly grated nutmeg, then taste and adjust your seasoning with salt and pepper. Gently reheat if the soup has cooled, but never let it boil once the cream is in or it might become grainy.

Serve with flourish:

Ladle the soup into warm bowls and crown each one with crispy bacon pieces and a sprinkle of fresh chives or parsley if you have them on hand.

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There's a quiet magic in serving soup that tastes both humble and indulgent at the same time, and this celeriac creation does exactly that. It proved to me that sometimes the most unfamiliar vegetables in the market are actually your ticket to making people feel genuinely cared for.

The Celeriac Advantage

Celeriac gets overlooked in most kitchens, but it's secretly one of the most forgiving vegetables to cook with—it won't fall apart like squash and it doesn't have any woody bits once you've peeled it properly. What you get instead is this delicate, refined flavor that tastes vaguely like celery's more elegant cousin, something between celery and parsnip but smoother and less assertive. Once you've experienced what celeriac can do in a soup, you'll start spotting it at the market with fresh interest.

The Bacon Question

Some people bristle at putting bacon on a soup, as if it's trying too hard, but they're missing the entire point—texture is just as important as flavor in a bowl of soup. The contrast between the silky, delicate soup and those crispy, salty, slightly smoky bacon pieces is what makes this dish memorable enough to cook again. If you're vegetarian, don't skip this soup; instead, top it with crispy sage leaves or a drizzle of truffle oil and you'll have something equally elegant.

Making It Your Own

This is a deceptively simple recipe that invites gentle variations without losing its character—you can add a splash of dry white wine after the vegetables have softened, or finish with a grind of white pepper instead of black for a softer heat. Some people swear by a tiny splash of truffle oil stirred in at the very end, and while I usually skip it, on nights when I'm feeling indulgent or entertaining someone special, I do understand the temptation. Here are a few more ways to adjust it to your mood:

• For extra depth, swap half the stock for a rich beef or mushroom broth and add a pinch of thyme.
• To make it more substantial, stir in some crispy croutons or toasted sourdough cubes just before serving.
• Try a drizzle of good olive oil and a scatter of toasted hazelnuts if you want nutty sweetness instead of bacon crunch.

Save

This soup has become my answer to almost every season and mood—serve it when you want to impress without fuss, or when someone needs comfort that tastes like you spent hours in the kitchen. It's proof that sometimes the simplest recipes are the ones worth keeping.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for up to 3 days. Store without the bacon garnish, and add freshly crisped bacon when serving. Reheat gently on the stovetop, adding a splash of stock or cream if needed to adjust consistency.

→ What does celeriac taste like?

Celeriac has a mild, delicate flavor reminiscent of celery with subtle nutty and earthy notes. When cooked and puréed, it becomes creamy and smooth, making it ideal for soups and purées.

→ Can I freeze celeriac soup?

Yes, but freeze it before adding the cream. Cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator, reheat gently, and stir in the cream just before serving.

→ How do I make this vegetarian?

Simply omit the bacon and use vegetable stock instead of chicken stock. For added texture and flavor, garnish with crispy fried shallots, toasted seeds, or croutons instead.

→ What can I substitute for celeriac?

Cauliflower or parsnips work well as substitutes, though the flavor will differ. Cauliflower creates a milder, creamier soup, while parsnips add a slightly sweeter, earthier note.

→ Why add potato to the soup?

The potato adds body and creaminess to the soup, helping achieve a velvety texture when puréed. It also balances the delicate flavor of celeriac without overpowering it.