Save to Pinterest The smell of celeriac peeling under my knife used to confuse me, earthy and oddly sweet at the same time, until a neighbor told me it was just celery's shy cousin hiding underground. I'd walked past it dozens of times at the market, dismissing its gnarled appearance, but one cold afternoon I grabbed one on impulse and decided to turn it into soup. The result was so silky and surprising that I made it three times that month, each time tweaking it until the bacon idea struck. Now it's my answer to grey skies and empty fridges. It tastes like comfort you didn't know you were missing.
I made this for my sister one evening when she showed up unannounced, tired and hungry from a long drive. She sat at the kitchen counter while I blended the soup, and when I set the bowl in front of her with bacon crumbled on top, she closed her eyes after the first spoonful and said nothing for a full minute. That silence told me everything. Since then, it's become my go-to for anyone who needs feeding without fussing.
Ingredients
- Celeriac: The star of the show, it brings a delicate celery flavor without the strings or bitterness, and it purees into the silkiest texture when cooked until completely tender.
- Onion: Adds sweetness and depth to the base, and cooking it slowly in butter makes all the difference in building flavor from the start.
- Potato: This is your secret thickener, giving the soup body and creaminess even before you add the cream.
- Garlic: Just one clove is enough to add warmth without overpowering the subtle taste of the celeriac.
- Chicken or vegetable stock: Use good quality stock here, it's the backbone of the soup and you'll taste the difference if it's bland or too salty.
- Heavy cream: Stir this in at the end for richness, but don't boil it or the texture can break and turn grainy.
- Butter: Unsalted butter lets you control the seasoning, and it gives the vegetables a gentle, sweet start as they soften.
- Nutmeg: A tiny pinch adds an unexpected warmth that makes people ask what the secret ingredient is.
- Bacon: Streaky bacon crisps up perfectly and adds that salty, smoky crunch that makes this soup unforgettable.
- Chives or parsley: A fresh green garnish cuts through the richness and makes each bowl look like you meant it.
Instructions
- Soften the aromatics:
- Melt the butter in a large pot over medium heat, then add the onion and garlic, stirring occasionally until they turn soft and translucent, about 4 minutes. The kitchen will start to smell sweet and inviting, that's your cue to move on.
- Cook the vegetables:
- Toss in the diced celeriac and potato, stirring them around to coat in the buttery onion mixture, and let them cook for 3 minutes to deepen the flavor. You're not browning them, just waking them up.
- Simmer until tender:
- Pour in the stock, bring everything to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes until the vegetables are so soft they fall apart when you press them with a spoon. This is when the magic happens.
- Crisp the bacon:
- While the soup simmers, lay the bacon slices in a cold, dry skillet and turn the heat to medium, flipping them as they sizzle until they're crispy and golden. Drain them on paper towels and crumble or leave whole, depending on your mood.
- Blend until smooth:
- Remove the pot from the heat and use an immersion blender to puree the soup until it's completely smooth and velvety. If you're using a regular blender, work in batches and be careful with the hot liquid.
- Finish with cream:
- Stir in the heavy cream and a pinch of nutmeg, then season with salt and pepper to taste, and gently reheat if needed without letting it boil. This keeps the cream silky and prevents any curdling.
- Serve and garnish:
- Ladle the soup into bowls, top each one with crispy bacon and a sprinkle of chives or parsley if you have them. Serve it hot and watch people go quiet with contentment.
Save to Pinterest One winter evening, I served this soup to a friend who claimed she hated celery in any form. She eyed the bowl suspiciously, took a cautious sip, then finished the whole thing without a word and asked for seconds. When I told her what was in it, she laughed and said sometimes you just need someone else to do the cooking. That moment reminded me that food can change minds if you give it a chance.
Making It Your Own
This soup is forgiving and loves a little creativity. If you want it vegetarian, swap in vegetable stock and skip the bacon, or top it with roasted chickpeas for crunch. A drizzle of truffle oil before serving makes it feel fancy without any extra work. I've also added a handful of sautéed mushrooms to the base for an earthier flavor, and it worked beautifully. Play around and see what sticks.
Storing and Reheating
This soup keeps well in the fridge for up to four days in an airtight container, and it freezes beautifully for up to three months if you leave out the cream until reheating. When you're ready to eat it again, thaw it overnight in the fridge, then warm it gently on the stove and stir in fresh cream at the end. The bacon is best made fresh, but if you have leftovers, store it separately and add it just before serving so it stays crispy.
Pairing and Serving Suggestions
I love serving this with thick slices of crusty bread, the kind that's perfect for dipping and soaking up every last drop. A simple green salad with a sharp vinaigrette balances the richness of the soup, and a glass of chilled Sauvignon Blanc or a light Chardonnay makes it feel like a proper meal. It's also wonderful as a starter before roast chicken or a hearty winter stew.
- Serve it in wide, shallow bowls so the bacon sits proudly on top and doesn't sink.
- If you're feeding a crowd, make a double batch because people always want more than they think.
- Add a tiny drizzle of good olive oil at the end for extra richness and shine.
Save to Pinterest This soup has a way of making ordinary days feel a little more intentional, like you took the time to care even when no one asked you to. I hope it does the same for you.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, simply omit the bacon and use vegetable stock instead of chicken stock. The soup will still be rich and flavorful from the cream and celeriac.
- → What does celeriac taste like?
Celeriac has a delicate, celery-like flavor with subtle nutty and earthy notes. When cooked and puréed, it creates a wonderfully creamy, mild base for soups.
- → Can I prepare this soup ahead of time?
Absolutely. Make the soup up to 2 days in advance and refrigerate. Reheat gently without boiling, and prepare the crispy bacon fresh just before serving for best texture.
- → What can I substitute for heavy cream?
You can use half-and-half for a lighter version, or coconut cream for a dairy-free option. Adjust seasoning as needed, since coconut cream adds a subtle sweetness.
- → How do I choose a good celeriac?
Look for firm, heavy celeriac roots without soft spots. Smaller to medium-sized roots tend to be less woody. The skin should be relatively smooth with minimal knobs for easier peeling.
- → Can I freeze this soup?
Yes, freeze the soup before adding cream for up to 3 months. Thaw, reheat gently, then stir in the cream. Add fresh crispy bacon when serving.