Creamy celeriac soup
A rich and creamy celeriac soup with bacon, leek, and thyme - smooth, comforting, and perfect as a starter or light meal.
Updated : 14 October, 2025
Easy
About 20 min.
Ingredients
75 grams
Butter
1
Onion
50 grams
Smoked bacon
2
Garlic
1
Leeks
1
Celery stalk
2 stalk
Thyme
700 grams
Celery root
1 liter
Vegetable broth
200 milliliters
Heavy cream
to taste
White pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat a large frying pan or saucepan over medium heat. Add 25g of butter, the chopped onion, and chopped bacon, and fry for a couple of minutes until just softened.
Step 2
Stir in the crushed garlic, finely chopped leek and celery, and thyme sprigs, cooking for another minute. Add the chopped celery root, pour in the stock, and bring to a boil. Reduce the heat and simmer for 10-15 minutes, or until the celeriac is tender.
Step 3
Blend the soup to a smooth purée using a stick blender or regular blender. Return the soup to the heat, add the cream, and whisk in the remaining 50g of butter.
Step 4
Season with salt and white pepper to taste. Serve hot in bowls, or keep warm in the pan if preparing a garnish.
Step 5
If you wish, you can garnish th soup with additional crunchy bacon.