Save There's something about celeriac that sneaks up on you—earthy and subtle, nothing like celery at all. I discovered this soup on a gray Tuesday afternoon when I had a knobby celeriac sitting in my vegetable drawer and absolutely no inspiration. What emerged from that pot was pure comfort: silky, elegant, and finished with bacon that crackles against the warm cream like a small rebellion against refinement.
I made this for my sister when she visited last winter, and she sat there with her spoon suspended mid-air, genuinely surprised by how good it was. She'd expected something vegetal and boring, but instead got this velvety whisper of flavor with a salty crunch on top. That moment of watching someone's face change when they taste something unexpectedly wonderful—that's what this soup does.
Ingredients
- Celeriac (1 large, about 700 g): The star that doesn't announce itself; peel it generously to remove the rough exterior and you'll find pale, creamy flesh underneath that becomes impossibly smooth when blended.
- Potato (1 medium, peeled and diced): This isn't filler—it adds body and helps the soup achieve that velvety texture without needing cream overload.
- Onion and garlic (1 medium onion, 1 clove): The quiet builders of flavor that mellow into sweetness as they cook.
- Chicken or vegetable stock (1 L): Use a stock you'd actually taste on its own; a mediocre broth makes a mediocre soup.
- Heavy cream (200 ml): This is your finishing touch, not the foundation—don't be tempted to use more or the soup loses its elegance.
- Unsalted butter (2 tbsp): Better than oil for cooking the aromatics; it builds the flavor base.
- Salt, freshly ground black pepper, and nutmeg: The nutmeg is optional but it's the secret that makes people ask what they're tasting.
- Bacon (4 slices): Streaky bacon works beautifully because it gets crispy without becoming all grease.
- Fresh chives or parsley: Optional garnish that adds a bright finish, but not necessary if you don't have it.
Instructions
- Soften the aromatics:
- Melt butter in a large pot over medium heat and add your chopped onion and minced garlic. You'll know it's ready when the onion turns translucent and the kitchen smells like something worth tasting, usually around 4 minutes.
- Coat the main vegetables:
- Add your diced celeriac and potato, stirring so everything gets kissed with butter. This takes just 3 minutes but coats the vegetables and starts coaxing out their flavors.
- Simmer until tender:
- Pour in your stock, bring it to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes. The vegetables are done when you can easily pierce them with a fork and they're falling apart slightly.
- Crisp the bacon meanwhile:
- In a separate skillet, lay bacon slices in a cold, dry pan and turn the heat to medium. As the pan heats, the fat renders slowly and the bacon becomes gorgeously crispy—it's a low-fuss approach that prevents splattering.
- Blend into silk:
- Once the vegetables are tender, remove the pot from heat and use an immersion blender to puree everything into a smooth, velvety soup. If using a regular blender, work in batches carefully—hot soup splatters.
- Finish with richness:
- Stir in the cream and a pinch of nutmeg if you're using it, then season with salt and pepper. Taste as you go because everyone's stock is different and needs its own seasoning adjustment.
- Serve with the crunch:
- Ladle the soup into bowls and top with your crispy bacon (crumbled or left whole, depending on your mood) and a sprinkle of chives or parsley. A gentle reheat on the stove is fine if needed, but never let it boil once the cream is in.
Save There's a quiet satisfaction in serving soup that tastes like you've spent all day on it when really you haven't. This one bridges that gap perfectly, making an ordinary evening feel a little bit special.
The Celeriac Question
If you've never cooked with celeriac before, know that it's worth seeking out. It has none of celery's sharpness—instead it's almost nutty, with a delicate mineral quality that becomes more pronounced when it's the main ingredient. Some people find a knob of it intimidating because of its gnarly appearance, but underneath all those bumps is creamy flesh that becomes butter-soft when cooked. Once you peel it, you'll see what I mean.
Making It Vegetarian
Skip the bacon entirely and use vegetable stock instead of chicken, and you have something equally satisfying. The soup stands on its own without meat—it doesn't need bacon to be good, but bacon does push it from good into memorable. If you want a vegetarian version with that savory crunch, consider crispy sage leaves or toasted breadcrumbs as an alternative garnish.
Serving and Storage Wisdom
This soup tastes even better the next day once the flavors have had time to settle and deepen. Store it in the fridge for up to 3 days, then reheat gently—low and slow is always better than blasting it back to heat. The bacon should always be made fresh and added just before serving so it stays crispy.
- Pair this with crusty bread and a glass of dry white wine like Sauvignon Blanc for a simple, elegant meal.
- A drizzle of truffle oil just before serving adds an extra layer of luxury if you have it on hand.
- If you want to freeze it, skip the cream and add it fresh after reheating—cream can separate when frozen.
Save This is the kind of soup that makes you feel like you know your way around a kitchen, even though it's genuinely simple. Worth making again and again.
Recipe FAQs
- → What does celeriac taste like?
Celeriac has a mild, nutty flavor with subtle celery notes and a pleasant sweetness. When cooked, it becomes creamy and delicate, making it perfect for soups.
- → Can I make this vegetarian?
Yes, simply omit the bacon garnish and use vegetable stock instead of chicken stock. You can top with croutons or fried shallots instead.
- → How long does this soup keep?
The soup base stores well for 3-4 days refrigerated. However, add the cream when reheating and cook bacon fresh for best texture.
- → Why add potato to celeriac soup?
Potato provides natural starch that helps thicken the soup and creates a smoother, creamier texture without needing additional thickeners.
- → Can I freeze this soup?
Yes, freeze the soup without cream for up to 3 months. Thaw overnight, reheat, then stir in cream just before serving.