Creamy Celeriac Soup with Applewood-Smoked Bacon
Cuisine: American
Author: Chad Kornetzke
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
  • 1 Cup applewood-smoked bacon, sliced, cut into 1/2-inch wide pieces
  • 2 leeks, thinly sliced (white part only), cut and washed well
  • 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 Quart chicken stock
  • 1 Quart heavy cream
  • salt, to taste
  • pepper, to taste
  • 1/4 pound aged Gruyère cheese (or good Swiss cheese)
  1. In heavy-bottomed pan, render bacon slowly over low heat until golden brown. Remove bacon with slotted spoon and reserve, draining on paper; 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. Deglaze with wine; add potatoes, celeriac, chicken stock and cream.
  3. Season with salt and pepper; bring to low simmer; cook 30 minutes.
  4. Purée soup until smooth.
  5. Stir in cheese to finish.
  6. Garnish soup with bacon.
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