Creamy Celeriac Soup with Bacon (Printable version)

Velvety celeriac soup enriched with cream and topped with savory crispy bacon. European comfort in a bowl.

# What You 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 bacon
11 - Chopped fresh chives or parsley, optional

# How to Make It:

01 - In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until soft and translucent, about 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 turns an intimidating root vegetable into something elegant without any fuss or fancy technique.
  • The crispy bacon on top adds just enough salt and crunch to make every spoonful feel complete.
  • It reheats beautifully and tastes even better the next day when the flavors have melted into each other.
  • You can make it vegetarian or keep it indulgent, and either way it feels like a hug in a bowl.
02 -
  • Don't skip peeling the celeriac thoroughly, the tough outer skin can make the soup gritty no matter how long you blend.
  • Start the bacon in a cold pan, this renders the fat slowly and gives you perfectly crisp strips without burning.
  • Always add the cream off the heat and reheat gently, boiling it can cause the soup to split and lose its smooth texture.
  • Taste before serving because celeriac can be mild, and you might need more salt or a squeeze of lemon to wake up the flavors.
03 -
  • Use a potato that's starchy like a russet, it breaks down better and makes the soup creamier without adding extra dairy.
  • If your bacon renders a lot of fat, save it in a jar and use it to sauté the onions next time for an even deeper flavor.
  • Blend the soup longer than you think you need to, an extra 30 seconds makes the difference between good and restaurant smooth.
  • Taste the soup after blending and before adding cream, this is your chance to adjust the seasoning while the flavors are still bold.
Return