Creamy Celeriac Soup with Bacon (Printable Version)

Silky celeriac purée enriched with cream and finished with crispy bacon for a savory, satisfying bowl.

# What You'll Need:

→ Vegetables

01 - 1 large celeriac (approximately 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 plus 1 tablespoon 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 streaky bacon
11 - Chopped fresh chives or parsley, optional

# How to Prepare:

01 - In a large saucepan, melt butter over medium heat. Add chopped onion and minced garlic, sautéing until soft and translucent, approximately 4 minutes.
02 - Add diced celeriac and potato to the pan. Stir to coat thoroughly with butter and cook for 3 minutes.
03 - Pour in stock and bring to a boil. Reduce heat and simmer uncovered for 25 to 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 with an immersion blender until smooth, or carefully blend in batches using a standard blender.
06 - Stir in cream and a pinch of nutmeg. Season with salt and pepper to taste. Gently reheat if needed, ensuring soup does not boil.
07 - Ladle soup into bowls. Top with crispy bacon and a sprinkle of fresh chives or parsley if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour, making weeknight dinners feel restaurant-worthy without the fuss.
  • The bacon crunch against the velvety soup hits that sweet spot between comfort and sophistication that keeps people coming back.
02 -
  • If your soup breaks or looks grainy after adding cream, it's usually because the temperature spiked too high; resist the urge to boil and keep the heat at a gentle simmer instead.
  • Freshly grated nutmeg makes all the difference here—pre-ground loses its charm too quickly, and just a pinch is enough; too much overpowers the delicate celeriac.
03 -
  • Always taste the soup before adding cream, as the stock's saltiness varies; this prevents over-seasoning at the end.
  • Prep your bacon first so it's ready to garnish at the last moment, keeping it warm and crispy rather than sitting in the bowl softening.
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