Pin It There's something about celeriac that caught me off guard the first time I really paid attention to it—earthy and subtle, nothing like celery at all. I was at a farmer's market on a gray October morning, and a vendor was practically begging someone, anyone, to try their celeriac. I took one home on a whim, and that evening, while chopping it into chunks, the kitchen filled with this warm, almost nutty smell. That soup changed how I thought about root vegetables entirely, and now I make it whenever I want something that feels both comforting and a little bit fancy.
I made this for my sister on a Sunday night when she was going through a rough patch, and she literally asked me to write down the recipe before she'd even finished the bowl. There's something about a warm, silky soup that just works when you need comfort, and watching her relax over it felt like the whole cooking thing had paid off. She still texts me asking for it whenever the weather turns cold.
Ingredients
- Celeriac (about 700 g), peeled and diced: This is the star—it's milder and sweeter than regular celery root, with a delicate flavor that becomes almost creamy when blended. Don't skip peeling it thoroughly; the skin is tough and woody.
- Medium onion and garlic: These build the base layer of flavor, mellowing into sweetness as they soften in the butter.
- Medium potato, peeled and diced: This adds body and helps create that luxurious texture without needing extra cream.
- Chicken or vegetable stock (1 L): Use something you'd actually taste on its own—weak stock means a weak soup, and you'll notice the difference.
- Heavy cream (200 ml): The finishing touch that transforms everything into silk; don't use half-and-half, it won't have the same richness.
- Unsalted butter (2 tbsp): This is your cooking fat and flavor base, so use good butter if you can.
- Salt, freshly ground black pepper, and nutmeg: The nutmeg is optional but honestly it's the secret ingredient that makes people ask what's in there.
- Streaky bacon (4 slices) and fresh chives or parsley: The bacon provides that essential textural contrast, while herbs brighten everything at the end.
Instructions
- Melt the butter and build your base:
- Heat the butter in a large pot over medium heat, then add the chopped onion and minced garlic. You're looking for that moment when they start turning translucent and smell absolutely wonderful—about 4 minutes. Don't rush this step; it's where the flavor foundation gets laid.
- Toast the vegetables briefly:
- Add the diced celeriac and potato, stirring everything together so the pieces get coated in that buttery warmth. Let them sit for about 3 minutes—this helps them release their flavors and creates a deeper taste.
- Simmer until tender:
- Pour in the stock and bring it to a rolling boil, then immediately drop the heat to a gentle simmer. Cook uncovered for 25–30 minutes until the celeriac is so tender it falls apart with a wooden spoon. The longer you cook it, the more concentrated the flavor becomes.
- Get the bacon crispy while the soup finishes:
- While everything simmers, lay bacon slices in a cold skillet (this prevents them from curling unevenly) and turn the heat to medium. You'll hear them start popping and hissing after a few minutes—that's your signal to keep an eye on them. Once they're golden and crispy, drain them on paper towels and let them cool slightly before crumbling.
- Blend it smooth:
- Remove the pot from heat and use an immersion blender to purée the soup until it's completely velvety. Work in batches if using a regular blender, being careful with the hot liquid and leaving the lid slightly ajar to let steam escape.
- Finish with cream and seasoning:
- Stir in the heavy cream and a tiny pinch of nutmeg (if using), then taste and season with salt and pepper. Gently reheat if it's cooled down, but never let it boil once the cream is in—boiling can break the emulsion and make it grainy.
- Serve with the crispy topping:
- Ladle the soup into bowls and crown each one with crispy bacon pieces and a scatter of fresh chives or parsley. The warm soup against the cool herbs creates this wonderful sensory moment.
Pin It 
My neighbor brought over a bowl of this soup when I was recovering from surgery, and honestly it was the first thing I genuinely wanted to eat in days. There's something about a soup that's substantial enough to feel like a real meal but gentle enough that it doesn't fight you—it just nourishes and comforts without asking anything in return.
The Celeriac Secret
Celeriac isn't as well-known in some kitchens as it deserves to be, and that's a shame because it's incredibly versatile once you understand it. It's much sweeter and more delicate than regular celery, with an almost parsnip-like earthiness that mellows beautifully when cooked down. The key is treating it like you would a good potato—respecting its texture and flavor rather than overpowering it.
Making It Your Own
Once you've made this soup once, you'll start seeing possibilities everywhere. Some nights I add a handful of crispy sage leaves instead of bacon, or a drizzle of truffle oil if I'm feeling indulgent. The base is forgiving enough to play with, whether that means adding fresh thyme while it simmers or finishing with a crack of good sea salt instead of nutmeg.
Serving and Storage Tips
This soup is perfect with crusty bread and a glass of crisp white wine like Sauvignon Blanc, though honestly it's equally at home as a starter before a roasted chicken dinner. Leftovers keep beautifully in the refrigerator for three or four days, and it freezes well too—just freeze it before you add the cream, then reheat gently and stir the cream back in when you're ready to serve it.
- For a vegetarian version, simply skip the bacon and use vegetable stock instead, then top with toasted nuts or crispy shallots for that textural element.
- If you're making this for someone watching their cream intake, a splash of good whole milk mixed with a bit of Greek yogurt creates a lighter but still luxurious finish.
- Always add the bacon at the very last moment so it stays crispy—there's nothing sadder than soggy bacon drowning in hot soup.
Pin It This soup has become my go-to when I want to feel like I've cooked something impressive but don't have hours in the kitchen. There's quiet joy in a bowl of something this silky and satisfying, especially when you've made it with your own two hands.
Recipe Questions & Answers
- → Can I make this soup vegetarian?
Yes, simply use vegetable stock instead of chicken stock and omit the bacon topping. You can add crispy fried shallots or toasted pumpkin seeds for a savory crunch instead.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 3 days. The bacon garnish is best stored separately and added just before serving to maintain crispiness. Reheat gently over medium-low heat, stirring occasionally.
- → Can I freeze this soup?
Freeze the soup base without cream for up to 3 months. Thaw overnight in the refrigerator, reheat, and stir in the cream just before serving. Cream-based soups can separate when frozen and reheated.
- → What can I substitute for celeriac?
Parsnips or rutabaga work well as alternatives, though they'll impart a slightly sweeter flavor. cauliflower also creates a creamy texture but is milder in taste.
- → Why add potato to this soup?
The potato acts as a natural thickener and helps create a smoother, more velvety texture. Its mild starchiness complements celeriac's delicate flavor without overpowering it.
- → Is celeriac the same as celery?
No, celeriac is a variety of celery grown specifically for its root, which has a mild, nutty flavor with subtle celery undertones. It's quite different from stalk celery and much more versatile for creamy soups.