Celeriac, Potato and Leek Soup with Bacon


🧂 Ingredients

• 2 slices bacon

  diced
• 1 Tbsp butter
• 2 cloves garlic

  minced
• 1 leek

  sliced
• 1 large celery root

  peeled and diced
• 4 medium potatoes

  peeled and diced
• 2 springs fresh thyme
• 1 quart chicken or vegetable stock
• 1 tsp salt
• 1/2 tsp pepper
• extra virgin olive oil for drizzling

Instructions

• 1 Render the bacon in a large pot over low heat, 5-6 minutes. Remove the bacon and
  set aside. Pour off the fat leaving approximately 1 tablespoon in the pot.
• 2 Add the butter, garlic and leeks. Sweat over medium-high heat until tender and
  translucent, 5-8 minutes.
• 3 Add the stock, potato, celeriac, thyme, salt and pepper. Simmer the soup for
  about 20-25 minutes or until vegetables are very tender.
• 4 Reserve some whole pieces of potato and celeriac – if desired – and purée the
  soup using a food processor or blender until smooth. Taste and adjust seasonings
  with additional salt and pepper. If desired, thin the soup with water or stock.
• 5 To finish the soup, garnish with reserved bacon, celeriac and potato and drizzle
  with extra virgin olive oil.

Nutrition Info