Creamy Celeriac Soup Bacon (Printable Version)

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

# What You Need:

→ Vegetables

01 - 1 large celeriac (approximately 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

# How-To Steps:

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 blend in batches using a standard 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 Tips:

01 -
  • It tastes restaurant-quality but takes barely an hour from start to finish, making weeknight dinners feel less like a chore.
  • The bacon adds just enough savory crunch to keep things interesting, so it never feels boring or one-dimensional.
  • Celeriac has this subtle, almost nutty flavor that pairs beautifully with cream without overwhelming your palate.
02 -
  • Peel your celeriac generously because the outer layer is thick and fibrous—you'll want only the pale interior flesh to end up in your soup.
  • Never boil the soup after adding cream; high heat makes it separate and look grainy, which defeats the entire velvety purpose.
03 -
  • Don't rush the initial sauté of onion and garlic—those extra few minutes of flavor-building make a real difference in the final depth.
  • If your soup seems too thick after blending, add a splash of stock back in rather than cream, which keeps the texture elegant without tipping into overly rich territory.
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