Creamy Celeriac with Crispy Bacon (Printable)

Velvety celeriac and potato blend finished with cream, nutmeg, and crispy bacon for a comforting 50-minute meal.

# Ingredient list:

→ Vegetables

01 - 1 large celeriac (about 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

# Cooking 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 evenly 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 - While vegetables simmer, 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 work 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 allow to boil.
07 - Ladle the soup into bowls. Top with crispy bacon and a sprinkle of chives or parsley if desired.

# Expert advice:

01 -
  • It comes together in under an hour, yet tastes like you've been tending a pot all day.
  • Celeriac has this delicate, slightly nutty flavor that feels luxurious without being heavy or pretentious.
  • The crispy bacon on top turns something creamy and gentle into something with real textural interest.
02 -
  • Start the bacon in a cold pan—I learned this the hard way after a batch that cooked unevenly and burnt at the edges while the centers stayed chewy.
  • Don't skip the blending; even one lump of celeriac will remind you it's there, and the whole point is that creamy, almost cloud-like texture.
  • Nutmeg is optional but genuinely transformative—just a pinch, because too much takes over the delicate celeriac flavor entirely.
03 -
  • If your celeriac tastes slightly bitter (older ones sometimes do), a teaspoon of sugar stirred in while simmering rounds out the flavor without making it sweet.
  • Keep the soup at a gentle simmer after adding cream—a rolling boil can cause it to separate slightly, and you want that silky texture to hold.
Return