Creamy Celeriac Soup with Bacon

There's something about celeriac that caught me off guard the first time I worked with it—that knobbly, pale root vegetable sitting on my cutting board looked almost intimidating until I realized how it transforms into something luxuriously smooth and subtle. My neighbor had dropped off a bunch from her garden one autumn, and I spent an embarrassing amount of time researching what to do with it before landing on this soup. One spoonful and I understood why she'd been so insistent about sharing her harvest.

I made this for my book club on a Thursday evening when everyone was tired and skeptical about trying something new, and watching their faces when they tasted it—that moment of genuine surprise—reminded me why I love cooking. One person actually asked if I'd used some secret ingredient, and I had to laugh because the secret was just letting the vegetables do what they naturally do when given time and butter.

Ingredients

• Celeriac (1 large, about 700g, peeled and diced): This root vegetable is the star here, with a delicate celery-like flavor that becomes almost creamy when pureed, and peeling it before cutting saves you from wrestling with that bumpy skin.
• Potato (1 medium, peeled and diced): This isn't just filler—it adds body and helps create that velvety texture without needing excessive cream.
• Onion and garlic (1 medium onion, chopped; 1 clove garlic, minced): The aromatic base that builds flavor during those first few minutes of gentle cooking, creating the foundation everything else sits on.
• Chicken or vegetable stock (1L): Use homemade if you have it, but good quality store-bought works beautifully and lets the celeriac flavor shine through clearly.
• Heavy cream (200ml): Added at the end to create richness, and this amount is generous enough to feel luxurious without overpowering the delicate vegetable flavor.
• Unsalted butter (2 tbsp): The medium for sautéing that also contributes a subtle richness and helps extract flavor from the onion and garlic.
• Salt, black pepper, and nutmeg: Nutmeg especially adds an almost mysterious warmth that elevates the soup from simple to something people will remember.
• Streaky bacon (4 slices): The textural contrast and salty crunch that makes this soup feel complete rather than just smooth and one-dimensional.
• Fresh chives or parsley (optional): A bright finish that cuts through the richness and reminds your palate that this is made from real things growing in the earth.

Instructions

Soften the aromatics:

Melt the butter in your pot over medium heat and add the chopped onion and minced garlic, letting them cook gently for about 4 minutes until they're soft and translucent—you're looking for that moment when they smell sweet and lose their raw edge. Listen for the gentle sizzle to slow down, which tells you they're done.

Add the root vegetables:

Stir in the diced celeriac and potato, coating everything in the buttery mixture, and let them cook for 3 minutes so they start to absorb those aromatics. This small step develops flavor rather than just boiling everything straight away.

Simmer until tender:

Pour in the stock and bring the whole pot to a boil, then immediately reduce the heat and let it simmer uncovered for 25 to 30 minutes until the vegetables are so tender they fall apart with a fork. The time varies slightly depending on how finely you diced everything, so start checking around the 25-minute mark.

Cook the bacon:

While the soup simmers, place the bacon slices in a cold, dry skillet and turn the heat to medium, cooking until they're crackling and brown, about 8 to 10 minutes depending on thickness. This method prevents them from seizing up and burning, and you can drain them on paper towels while you finish the soup.

Blend into silkiness:

Remove the soup from heat and use an immersion blender to puree it until completely smooth, or carefully blend it in batches if using a regular blender—immersion blenders are honestly the easier path here. Take your time and let the blade do the work rather than rushing; you want that velvety texture that feels almost luxurious on the tongue.

Finish with cream and seasoning:

Stir in the cream and a small pinch of nutmeg, then taste and adjust the salt and pepper until it tastes right to you—you want to season it so the flavors feel present without being obvious. If the soup has cooled while you were blending, gently reheat it over low heat, but never let it boil once the cream is added or it might separate.

Serve with crunch:

Ladle the soup into bowls and crumble or break the bacon over the top, finishing with a small handful of chopped chives or parsley if you have them. The contrast between the smooth, warm soup and that crispy, salty bacon is what makes this dish feel complete.

Save

I've served this soup at casual dinners and fancy gatherings, and it has this quiet ability to make people feel cared for in a way that matches any occasion. There's something about a bowl of silky soup with crispy bacon that makes ordinary evenings feel a little bit special.

Why Celeriac Deserves Your Attention

Celeriac has been sitting in the shadows of farmers markets for years while everyone obsesses over trendy vegetables, but it's one of those humble ingredients that rewards you the moment you actually cook with it. The flavor is gentle and refined—more sophisticated than regular celery but less aggressive—and it pairs beautifully with cream and bacon without demanding any complicated technique to shine. Once you've made this soup, you'll start seeing celeriac everywhere and wondering why you ignored it for so long.

Making It Your Own

The beauty of this recipe is that it's a starting point rather than a strict formula, and you can adjust it based on what you have and what you're craving. I've made it thinner with extra stock on nights when I wanted something lighter, and thicker by using less liquid when I wanted something more like a puree to spoon over roasted vegetables or fish. The nutmeg can be emphasized or dialed back, the bacon can be swapped for crispy sage leaves or croutons, and some people add a splash of sherry or truffle oil—all of these variations feel natural to the dish rather than like you're messing with the formula.

Timing and Make-Ahead Ideas

This soup comes together in about 50 minutes from start to finish, with most of that time being passive simmering while you do other things, which makes it perfect for weeknight cooking when you want something homemade that doesn't demand constant attention. The soup actually tastes better the next day after the flavors have settled and deepened, so you can make it ahead and reheat it gently before serving—just cook the bacon fresh so it stays crispy.

• Store the blended soup in the refrigerator for up to 4 days, or freeze it for up to 3 months in an airtight container (leave a little headspace so it can expand as it freezes).
• Reheat gently over medium-low heat rather than blasting it on high, stirring occasionally so it warms evenly and the cream doesn't separate.
• Cook the bacon fresh on serving day so you get that textural contrast rather than letting it soften in the soup.

Save

This soup has quietly become one of those recipes I make on repeat whenever the weather turns chilly or I need something that feels both nourishing and elegant. It's proof that the best cooking doesn't require complicated techniques or exotic ingredients—just good vegetables, a little butter, and the patience to let them become something beautiful.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for up to 3 days. Prepare the bacon fresh when serving for the best texture and crunch.

→ What can I substitute for celeriac?

Cauliflower or parsnips work well as alternatives, though they will change the flavor profile. Adjust seasoning to taste.

→ Can I freeze this soup?

Yes, freeze the soup without the cream for up to 3 months. Thaw, reheat gently, then stir in the cream before serving.

→ How do I make this dairy-free?

Replace the butter with olive oil and use coconut cream or cashew cream instead of heavy cream. The result will be slightly different but still delicious.

→ What wine pairs best with this soup?

A crisp Sauvignon Blanc or unoaked Chardonnay complements the creamy texture and bacon beautifully. A light Pinot Gris also works well.

→ Can I use pancetta instead of bacon?

Absolutely. Pancetta adds a similar salty, savory element. Dice and crisp it in a skillet just like bacon.