Save There's something about celeriac that catches people off guard—it's not flashy like carrots or familiar like potatoes, but when it hits the pot with butter and heat, it transforms into something almost silky, almost sweet. I discovered this soup on a grey afternoon when my farmers market haul included this gnarly, lumpy root vegetable I'd never actually cooked before. One sip, and I understood why it's been quietly beloved across European kitchens for generations. The bacon crackle on top isn't just garnish; it's the moment when earthy meets savory, when comfort becomes irresistible.
I made this for my partner during the first cold snap of autumn, and watching them blow on a spoonful, eyes closing slightly at that first taste, reminded me why cooking matters. The kitchen filled with steam and butter-onion warmth while we talked about nothing important, and somehow that bowl held all of it—the season changing, the coziness we were both craving, even the small relief of eating something that felt nourishing instead of rushed.
Ingredients
- Celeriac (about 700 g): This knobby root vegetable is your star; its mild, celery-like flavor becomes creamy and almost nutty when blended, so don't skip peeling it thoroughly to remove all the rough bits.
- Potato (1 medium): This isn't filler—it adds body and helps the soup become genuinely velvety without needing extra cream.
- Onion and garlic: The foundation that softens into sweetness; resist rushing this step as those 4 minutes make all the difference.
- Chicken or vegetable stock (1 L): Use something you'd actually taste on its own; weak stock won't carry the delicate celeriac flavor.
- Heavy cream (200 ml): Added at the very end to keep it tasting fresh rather than one-note heavy.
- Butter (2 tbsp): Unsalted lets you control the salt and means the butter flavor shines through without competing.
- Nutmeg (pinch): Optional but essential if you want that whisper of warmth that makes people ask what the secret ingredient is.
- Bacon (4 slices): Cook it slowly from a cold skillet so it renders its fat gradually and crisps evenly—this is where the magic happens.
Instructions
- Start with softness:
- Melt butter over medium heat and coax the onion and garlic into translucence, letting them become almost jammy. You'll smell the sweetness building—that's your signal they're ready, usually around 4 minutes.
- Build the soup base:
- Add the diced celeriac and potato, stirring them through the butter to coat. Let them toast slightly for 3 minutes; this adds depth.
- Simmer until tender:
- Pour in your stock and bring to a rolling boil, then drop the heat to a gentle simmer for 25-30 minutes. The vegetables should be soft enough to crush against the side of the pot.
- Render the bacon correctly:
- While the soup simmers, place bacon in a cold skillet—this matters—and let it cook slowly over medium heat, turning occasionally until it's golden and crispy. This takes patience but prevents rubbery strips.
- Achieve silky smoothness:
- Once vegetables are tender, use an immersion blender directly in the pot, moving it around to catch every piece. If using a regular blender, work in batches and let each batch cool slightly first.
- Finish with cream and warmth:
- Stir in the cream and a small pinch of nutmeg off the heat, then gently reheat if needed—never let it boil or the cream will separate. Taste and adjust salt and pepper.
- Plate and garnish:
- Ladle into bowls and crown each with a handful of crispy bacon pieces and a scatter of fresh chives if you have them.
Save There was a moment midway through that first bowl when someone asked me for the recipe, and I realized I was still thinking through how to explain it—not the steps, but why it worked. That's when cooking stops being about following instructions and becomes about understanding flavors, texture, and why certain combinations just click.
The Celeriac Question
If you've never cooked with celeriac, this soup is the kindest introduction possible. Unlike its sharper relative celery, celeriac has a rounded, almost celery-adjacent flavor that becomes creamy without tasting like potato or squash. It's humble enough that it doesn't overshadow the bacon, but distinctive enough that people notice something special happened.
Texture and Temperature Matter
The best version of this soup has a velvety interior and a decisive crunch on top. Temperature-wise, it should be steaming but not lip-burning; the bacon should snap between your teeth. If your soup becomes too thick after a day or two, thin it with a splash of stock or cream when you reheat it gently.
Variations and Pairings
This is a soup that welcomes gentle improvisation. A vegetarian version skips the bacon but gains depth from a drizzle of truffle oil or a crispy sage leaf instead. Serve it with crusty bread for soaking up the last spoonful, or alongside a dry white wine like Sauvignon Blanc that echoes the soup's clean, earthy notes. Cold weather, warm company, and a bowl of this—that's the equation.
- For vegetarian guests, crispy sage leaves or a swirl of good olive oil topped with toasted breadcrumbs replaces bacon beautifully.
- A splash of truffle oil stirred in just before serving adds luxury without overwhelming the soup's gentle flavor.
- This freezes exceptionally well for up to three months if you omit the cream and add it fresh when reheating.
Save This soup reminds me that sometimes the best meals come from ingredients you almost didn't buy, and the warmth comes not just from the bowl but from the moment you're sharing it. Make it once and it becomes your own.
Recipe Q&A
- → What does celeriac soup taste like?
Celeriac offers a delicate, subtle flavor reminiscent of celery and parsley with earthy undertones. When blended with potato and cream, it becomes mellow and comforting rather than overpowering.
- → Can I make this soup vegetarian?
Yes, simply swap chicken stock for vegetable stock and omit the bacon garnish. You can top with toasted seeds, croutons, or a drizzle of olive oil instead.
- → How do I store leftovers?
Keep cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, adding a splash of cream or stock if too thick. Store bacon separately and reheat in a skillet.
- → Can I freeze this soup?
The soup base freezes well for up to 3 months. However, cream can separate when frozen and thawed. For best results, freeze before adding cream, then stir in fresh cream when reheating.
- → What can I serve with celeriac soup?
Crusty bread, garlic toast, or focaccia are perfect for dipping. A simple green salad with vinaigrette balances the richness. For wine, pair with a crisp Sauvignon Blanc or Chardonnay.