Save to Pinterest My neighbor brought over a massive celeriac from her garden one autumn afternoon, still caked with soil, and I had no idea what to do with it. A quick search led me to this soup, and after that first silky spoonful topped with bacon crackling, I understood why she grew them so faithfully every year. There's something about celeriac that feels both humble and luxurious once you blend it smooth with cream.
I served this to friends on a rainy evening, and one of them—who typically refuses anything vegetable-forward—went back for thirds without even mentioning the celeriac. That's when I realized this soup has a quiet magic; it doesn't announce itself, it just wins people over with pure flavor and texture.
Ingredients
- Celeriac (about 700 g): This knobby root has a delicate, almost celery-like flavor that becomes buttery when pureed; peeling it can feel awkward at first, but a sharp knife and patience make it manageable.
- Potato (1 medium): Acts as a gentle thickener and adds subtle starch that makes the soup cling beautifully to the spoon without needing cream alone.
- Onion and garlic: The aromatic base that builds depth as they soften in butter, creating the foundation for everything that follows.
- Chicken or vegetable stock (1 L): Use homemade if you have it, but good quality store-bought keeps the soup from tasting one-dimensional.
- Heavy cream (200 ml): The finishing touch that transforms a good soup into something you'll dream about; don't skip this.
- Butter (2 tbsp): Start your aromatics in butter rather than oil for a richer, rounder flavor that sets the tone for the entire dish.
- Nutmeg: Just a whisper of freshly grated nutmeg unlocks earthiness in the celeriac that you didn't know was hiding there.
- Bacon (4 slices): The contrast maker—salty, smoky, and crispy against the soup's gentle creaminess.
Instructions
- Build your flavor base:
- Melt butter over medium heat and let the onion and garlic soften for a few minutes, stirring occasionally until the kitchen smells toasted and sweet. You're not rushing this step; you're coaxing out their natural sugars.
- Add your vegetables:
- Toss in the diced celeriac and potato, letting them coat in that buttery warmth for about three minutes so they start to soften slightly. This brief toast before simmering deepens their flavor.
- Simmer until tender:
- Pour in the stock, bring everything to a boil, then lower the heat and let it bubble gently uncovered for 25 to 30 minutes until you can easily crush a piece of celeriac between two spoon edges. The longer simmer allows flavors to meld and vegetables to become silky.
- Render the bacon:
- While the soup simmers, place bacon slices in a cold skillet and turn the heat to medium, letting the fat render slowly as the strips turn golden and crispy. This method gives you evenly cooked bacon without the usual splattering drama.
- Puree to silk:
- Once vegetables are tender, remove the pot from heat and use an immersion blender to puree everything into a smooth, creamy texture, working in steady strokes. If using a traditional blender, work in batches and never fill it more than halfway to avoid splashing hot soup everywhere.
- Finish with cream and spice:
- Stir in the heavy cream and a small pinch of nutmeg, then taste and season generously with salt and pepper. A gentle reheat brings everything together, but avoid boiling or the cream can separate.
- Serve and garnish:
- Ladle soup into bowls, crumble or lay that bacon on top, and scatter fresh chives across if you have them. The contrast of temperatures and textures between hot soup and cool herbs is where the magic lives.
Save to Pinterest 
Save to Pinterest There was a moment during a dinner party when my daughter asked what was in the soup, and after I explained, she looked genuinely impressed that something so creamy and indulgent came from a funny-looking root vegetable. Food has a way of surprising us when we're paying attention.
The Magic of Celeriac
Celeriac is one of those vegetables that nobody talks about at dinner parties, yet it deserves far more love than it receives. When raw, it's crisp and slightly harsh, but cook it down and it becomes something else entirely—almost sweet, definitely sophisticated. I started seeking it out at farmers markets once I understood its potential, and now it's a year-round staple in my kitchen.
Texture and Temperature Matters
The real lesson this soup taught me is that textures in conflict create harmony. The silken warmth of the puree paired against the sharp crackle of bacon, the cool green of herbs against the creamy beige—it all sounds simple on paper, but in the bowl it feels carefully orchestrated. This is why a bowl of soup can feel like an event rather than just lunch.
Building Your Own Variations
Once you've mastered this version, the soup becomes your canvas. I've experimented with roasting the vegetables first to deepen their flavor, swapping the stock for mushroom broth to add earthiness, and even replacing the bacon with crispy sage leaves for a vegetarian evening. The foundation is solid enough to support whatever direction your mood or pantry suggests, which is the hallmark of a truly good recipe.
- Try a drizzle of truffle oil or a splash of aged sherry for unexpected sophistication.
- Crispy leeks or caramelized onions work beautifully as bacon alternatives if you're feeding vegetarians.
- Pair this soup with crusty bread and a dry white wine like Sauvignon Blanc for a meal that feels complete.
Save to Pinterest 
Save to Pinterest This soup has become my go-to for those moments when I want to feed people something that tastes like care without spending hours in the kitchen. It's the kind of dish that quietly proves that simple ingredients, treated thoughtfully, are often exactly what people are hungry for.
Recipe Help Center
- → Can I make this soup ahead of time?
Yes, prepare the soup base up to 2 days in advance and store refrigerated. Reheat gently and add the cream just before serving. Cook the bacon fresh for optimal crispiness.
- → What does celeriac taste like?
Celeriac has a mild, slightly nutty flavor with subtle celery notes. When puréed in soup, it becomes wonderfully creamy and delicate, less assertive than celery stalks.
- → Can I substitute the heavy cream?
You can use half-and-half for a lighter version, though the texture will be less rich. Coconut cream works for dairy-free diets, adding a subtle sweetness.
- → How do I choose and prepare celeriac?
Select firm, heavy celeriac without soft spots. Use a sharp knife to cut off the knobby skin, then dice the white flesh. Submerge in water with lemon juice to prevent browning if preparing ahead.
- → What can I use instead of bacon for topping?
Try toasted nuts like hazelnuts or walnuts, crispy fried shallots, or croutons for crunch. A drizzle of truffle oil or chive oil adds elegance without the meat.
- → Why add potato to celeriac soup?
Potato adds body and helps create an ultra-smooth, creamy texture when blended. It also balances the celeriac's flavor and makes the soup more satisfying.