Creamy Celeriac Soup with Bacon (Printable)

Velvety celeriac blended with cream, topped with crispy bacon for a comforting gluten-free bowl ready in under an hour.

# What You’ll Need:

→ 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 bacon
11 - Chopped fresh chives or parsley (optional)

# Directions:

01 - In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until soft and translucent, about 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 25–30 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 -
  • The velvety texture feels like a restaurant-quality soup, but it comes together with minimal effort while you tend to other things.
  • The combination of creamy soup with crispy bacon creates this perfect balance that even my veggie-suspicious brother requests whenever he visits.
02 -
  • After forgetting to peel my celeriac thoroughly the first time, I discovered that even small bits of the outer layer can make the soup bitter, so be thorough with your peeling.
  • Adding the cream off the heat and never bringing it back to a boil keeps the soup from separating or developing that unwanted skin on top.
03 -
  • Save the bacon fat after cooking your garnish and use a tiny bit to swirl on top of each serving for an extra layer of flavor that makes guests think youve spent hours on the soup.
  • A splash of lemon juice or white wine vinegar added right at the end brightens all the flavors without being detectable as acidity.
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