Celeriac and Bacon Soup Recipe for Soup Makers

This creamy celeriac and bacon soup is rich in flavour yet surprisingly simple to make. Using a soup maker speeds the process, giving you a silky smooth soup with minimal fuss — perfect for busy evenings or a relaxed weekend lunch. Below you’ll find clear ingredient notes, step-by-step instructions, useful tips, and variations to adapt the recipe to your taste.

✔️ Why you’ll love this recipe

1. Soup makers provide even heating and thorough blending, making it easy to achieve a consistently smooth texture.
2. Celeriac has a subtle, celery-like flavour and becomes beautifully creamy when cooked and blended.
3. The combination of earthy celeriac and smoky bacon creates a comforting winter soup that pairs beautifully with crusty bread.

🛒 Ingredient notes

Celeriac — Use one medium celeriac (about 500–600g). Peel the tough outer skin and cut the flesh into small cubes so it cooks evenly and purees smoothly.

Bacon — Smoked bacon lardons add depth and smoky flavour. Dry-fry until crisp, then use half in the soup and reserve the rest to garnish each serving.

Onion & Garlic — One onion, peeled and chopped, and two garlic cloves, finely chopped, form the aromatic base.

Dried thyme — A teaspoon of dried thyme complements the celeriac. Fresh thyme or rosemary can be used instead if you prefer.

Stock — Use chicken or vegetable stock (approximately 850 ml) made from a cube or pot for convenience.

Salt & Pepper — Season to taste; start conservatively and adjust at the end.

Double cream — Stir in a couple of tablespoons at the end for a smooth, indulgent finish.

Parsley — Fresh chopped parsley brightens the finished soup when sprinkled on top.

🔪 Instructions

Recipe card with ingredients and detailed steps appears below — quantities included in the ingredients list.

1. Dry-fry the smoked bacon lardons in a frying pan over medium heat until golden and crisp. Transfer half to a paper towel to drain and keep the other half for the soup.

2. Peel and cube the celeriac. Peel and chop the onion and garlic into small pieces so they soften quickly.

3. Add the cubed celeriac, chopped onion, garlic, half the crispy bacon, dried thyme, stock, salt and pepper to the soup maker. Select the smooth setting (or a chunky setting if you prefer texture) and start the programme. Typical cook time in a 1.6 L soup maker is around 20–22 minutes.

4. When the programme ends, stir in the double cream to taste. Serve hot in bowls topped with the reserved crispy bacon and a sprinkle of chopped parsley.

🍴 Serving suggestions

Serve this hearty soup with warm, crusty bread, garlic bread, cheese scones, or a slice of homemade focaccia. For extra texture, top bowls with homemade croutons — cube stale bread, toss with olive oil and herbs, then bake until crisp. A green salad or simple slaw makes a fresh side.

📖 Variations

• Add a bay leaf while cooking for additional depth (remember to remove it before blending).
• Swap onion for sliced leeks for a milder, sweeter base.
• Add one or two diced potatoes for a thicker, more filling soup.
• Include a peeled, chopped apple for a subtle sweetness that complements the smoky bacon.
• Stir in crumbled blue cheese or feta at the end for a tangy, creamy finish.
• Fold in cooked, chopped chestnuts for a nutty autumnal variation.

🥡 Storage

Store: Cool completely, transfer to an airtight container and refrigerate for up to 3–4 days.

Freeze: Freeze in suitable containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat: Warm gently on the hob over low to medium heat, stirring occasionally, or heat in a microwave in short bursts and stir between intervals to ensure even warming.

❓ Frequently asked questions

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