Creamy Celeriac with Crispy Bacon (Printable)

Velvety celeriac blended with cream, finished with crispy bacon bits for a satisfying savory crunch.

# What You'll Need:

→ Vegetables

01 - 1 large celeriac (approximately 1.5 pounds), 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 Make It:

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 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 Tips:

01 -
  • It's shockingly simple to make but tastes like you've been simmering it all day.
  • The bacon crunch against the creamy soup hits different—that contrast is addictive.
  • Naturally gluten-free and ready in under an hour, perfect for when you want something substantial without the fuss.
02 -
  • Never skip the step of cooking the onion and garlic in butter first—that's where sweetness develops, and rushing it means a flat-tasting soup.
  • If the soup breaks or looks grainy after adding cream, you've likely heated it too high; a dollop of cold cream whisked in gently can sometimes save it.
  • Celeriac oxidizes quickly once cut, so work fairly steadily once you've started peeling it, or keep it in a bowl of water with a squeeze of lemon juice.
03 -
  • Use an immersion blender for the silkiest texture—regular blenders work but sometimes leave tiny flecks that interrupt the velvety feel.
  • If you're doubling the recipe, don't double the nutmeg; start with half of what you'd normally use and taste before adding more, because it intensifies as it cooks.
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