When the chill of winter sets in, there’s nothing like a bowl of creamy, hearty soup to warm you from the inside out. Enter: Cozy Celeriac and Leek Soup with Pancetta & Herb Croutons. This soup is a cozy classic elevated with crispy pancetta and herb-toasted croutons that add texture and flavor in every bite.

First things first, let’s talk celeriac. This unsung hero of root vegetables brings an earthy, nutty flavor that’s perfect for blending into a smooth, velvety soup. Combine it with the mild, oniony goodness of leeks and you’ve got a base that’s rich, savory, and comforting. And then we take things up a notch: smoky, crispy pancetta and golden, herb-infused croutons on top.

Whether you’re hosting a dinner party and need an elegant starter, or you’re bundled up on the couch craving comfort food, this soup delivers. It’s the ultimate winter warmer.

Why You’ll Love This Recipe

Rich and Creamy: The blend of celeriac and leeks creates a velvety, luxurious texture.
Full of Flavor: Smoky pancetta and crispy herb croutons add layers of savory goodness.
Easy to Customize: Swap out ingredients to fit your dietary needs or pantry staples.
Perfect for Any Occasion: Serve it as a starter for a festive dinner or a hearty main on a chilly night.

What is Celeriac and What Does It Taste Like?

Celeriac, also known as celery root, is a knobby, pale root vegetable that’s part of the celery family. Despite its rough exterior, it’s a culinary gem with a flavor that’s subtly earthy and nutty, with hints of celery and parsley. Its texture, once cooked, becomes smooth and creamy, making it ideal for soups, mashes, and purées. Often overlooked in favor of its flashier vegetable counterparts, celeriac is a versatile ingredient that brings depth and a unique character to any dish.

Pro Tips for the Best Celeriac Soup

Clean Your Leeks Well: Leeks can trap grit and dirt in their layers. Slice them lengthwise and rinse under running water to remove any debris.
Make It Vegetarian: Skip the pancetta and use vegetable stock. Add a swirl of pesto or a handful of toasted nuts for extra flavor.
Save the Leftovers: This soup freezes beautifully. Store in an airtight container for up to 3 months.

Variations and Add-Ons

Add Citrus: Stir in a little lemon zest or juice at the end for a burst of brightness.
Make It Spicy: Add a pinch of smoked paprika or red chili flakes for a warming kick.
Extra Toppings: Crumbled blue cheese or toasted hazelnuts can take this dish to the next level.

FAQs

1. Can I make this soup ahead of time?

Absolutely! The flavors actually deepen over time. Simply reheat on the stovetop before serving.

2. What can I substitute for celeriac?

Turnips or parsnips make great substitutes if you can’t find celeriac.

And that’s it for this Cozy Celeriac and Leek Soup with Pancetta & Herb Croutons!

If you make it, please tag me on Instagram so I can see! Nothing makes me happier than seeing your creations.

Have questions or want to share your thoughts? Drop them in the comments below—I’d love to hear from you!

Cozy Celeriac and Leek Soup with Pancetta & Herb Croutons

Author: carmeninthegarden
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes
Yield: 4 1x
Category: Soup, Main Course
Cuisine: American, French

Print Recipe

Description

This cozy soup is earthy, creamy, and full of flavor. It’s made with celeriac and leeks, topped with crispy pancetta and herb croutons for a hearty winter meal. Perfect for weeknight dinners, festive starters, or anytime you need a comforting bowl of goodness.

Ingredients

Scale

For the Soup:

1 medium celeriac, peeled and diced
2 large leeks, trimmed, sliced, and rinsed
2 medium potatoes or white sweet potatoes, peeled and diced
2 garlic cloves, smashed and roughly chopped
1 onion, chopped
4 cups chicken or vegetable stock
1/2 cup heavy cream (optional)
2 tablespoons olive oil or butter
Salt and pepper, to taste

For the Toppings:

5 oz pancetta, diced
1 cup hand torn, cubed bread (preferably stale)
2 tablespoons olive oil
1 teaspoon dried thyme and/or rosemary
Fresh parsley or celeriac leaves, chopped (optional)
Salt and pepper

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Instructions

1. Prepare the Croutons and Pancetta

Preheat the oven to 375°F (190°C).
Toss bread cubes with olive oil and thyme or rosemary. Spread on a baking sheet and toast for 8-10 minutes, or until golden and crispy. Set aside.
In a large pot or dutch oven over medium heat, cook pancetta until crispy. Drain on paper towels and reserve the fat for the next step.

2. Cook the Soup

In the same pot, add onion and garlic, and sauté until softened, about 3-4 minutes. Add an additional tablespoon of olive oil if needed.
Add leeks, celeriac, and potatoes. Season with salt and pepper, and cook for 5 minutes, stirring occasionally.
Pour in stock and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender.

3. Blend the Soup

Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches in a heat safe blender.
Stir in cream, if using, and adjust seasoning with more salt and pepper as needed.

4. Serve

Ladle the soup into bowls. Top with crispy pancetta, croutons, and a sprinkle of celeriac leaves, celery leaves, or parsley.

Notes

Tips & Tricks

Make It Vegetarian: Skip the pancetta and use vegetable stock. Add a handful of toasted nuts or seeds for a savory crunch.
Freeze It: This soup freezes beautifully. Store in an airtight container for up to 3 months.
Upgrade Your Croutons: Toss bread cubes with grated parmesan before toasting for cheesy, golden croutons.

Equipment

1 large soup pot
1 immersion blender (or regular blender)
1 baking sheet