Ingredients

• 2 1/2 T butter
• 1-2 celeriac, about 1.5 cups once peeled & chopped
• 3 leeks, white & light green parts sliced
• 1 small potato, peeled & chopped
• 2 cloves garlic, peeled & chopped
• 1 medium onion, peeled & chopped
• 2 1/4 c chicken or vegetable broth
• 1/4 c heavy cream
• salt & pepper
• 4 slices bacon, cut into 1/2-inch strips & cooked until crispy

Directions

In a large soup pot melt the butter over medium heat. Add the celeriac, leeks, potato, garlic & onion. Let cook for about 10 minutes, stirring occasionally, until beginning to soften. Add the broth & bring to a boil. Cover & reduce the heat to low. Let the soup simmer for 20 -25 minutes until the vegetables are tender. Use a blender or immersion blender to purée the soup until smooth. Stir in the cream. Salt & pepper to taste (we found it needed quite a bit). Ladle into bowls & top with bacon.In a large soup pot melt the butter over medium heat. Add the celeriac, leeks, potato, garlic & onion. Let cook for about 10 minutes, stirring occasionally, until beginning to soften. Add the broth & bring to a boil. Cover & reduce the heat to low. Let the soup simmer for 20 -25 minutes until the vegetables are tender. Use a blender or immersion blender to purée the soup until smooth. Stir in the cream. Salt & pepper to taste (we found it needed quite a bit). Ladle into bowls & top with bacon.

Credit:

Serious Eats