For an exceptional treat, try Creamy Celeriac Soup with Applewood-Smoked Bacon at the start of any meal, or enjoy it for lunch. Loveable!  Makes plenty.
Creamy Celeriac Soup with Applewood-Smoked Bacon

Creamy Celeriac Soup with Applewood-Smoked Bacon
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: American
Serves: 3 Quarts
  • 1 Cup applewood-smoked bacon, sliced
  • 2 leeks, thinly sliced (white part only)
  • 2 cloves garlic, thinly sliced
  • 1/4 Cup all-purpose flour
  • 1 teaspoon fresh thyme, chopped
  • 1 Cup white wine
  • 1 pound Yukon gold potatoes, diced
  • 3/4 pound celeriac, peeled, diced
  • 1 1/2 Quarts chicken stock
  • 1 Quart heavy cream
  • salt, to taste
  • freshly ground pepper, to taste
  • 1/4 pound aged Gruyère cheese
  1. In heavy-bottomed pan, render bacon slowly over low heat until golden brown. Remove bacon with slotted spoon; add leeks and sweat leeks and garlic in bacon fat for 10 minutes or until translucent.
  2. Stir in flour and thyme; cook about 1 minute.
  3. Deglaze with wine; add potatoes, celeriac, chicken stock and cream.
  4. Season with salt and pepper; bring to low simmer; cook 30 minutes.
  5. Purée soup until smooth. Stir in cheese to finish. Garnish soup with bacon.


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