Creamy Celeriac Soup with Crispy Bacon (Print View)

Velvety celeriac and potato blend finished with cream, topped with crispy bacon for a satisfying savory crunch.

# What You’ll Need:

→ Vegetables

01 - 1 large celeriac (about 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

# Method:

01 - In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until soft and translucent, approximately 4 minutes.
02 - Add the celeriac and potato. Stir to coat with the butter and cook for 3 minutes.
03 - Pour in the stock, bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, until the vegetables are very tender.
04 - Meanwhile, place the 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 the soup from heat. Purée with an immersion blender until smooth, or carefully in batches in a blender.
06 - Stir in the cream and a pinch of nutmeg, season with salt and pepper. Gently reheat if needed, but do not boil.
07 - Ladle the soup into bowls. Top with crispy bacon and a sprinkle of chives or parsley, if desired.

# Expert Advice:

01 -
  • It feels restaurant-worthy but demands nothing fancy—just a knife and patience.
  • The celeriac flavor is subtle enough that even skeptics lean in for another spoonful.
  • Crispy bacon transforms it from weeknight soup to something you'd actually serve guests.
02 -
  • Starting bacon in a cold skillet is non-negotiable—it renders evenly and crisps properly rather than burning at the edges while staying soft inside.
  • Don't blend your soup while it's still boiling hot; let it cool just slightly or the heat can cause splattering, and the emulsion stays smoother.
  • Celeriac has a fragile, delicate flavor that vanishes if you oversalt—season conservatively, taste, then adjust.
03 -
  • Make the soup base a day ahead and refrigerate it, then blend and finish it fresh—this actually deepens the flavors and saves you time.
  • If you don't have an immersion blender, a regular blender works perfectly; just blend in batches and the soup will be equally silky.
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