# What you'll need:
→ Vegetables
01 - 1 large celeriac (approximately 1.5 lbs), peeled and diced
02 - 1 medium onion, chopped
03 - 1 medium potato, peeled and diced
04 - 1 clove garlic, minced
→ Liquids
05 - 4 cups chicken or vegetable stock
06 - 3/4 cup plus 1 tablespoon heavy cream
→ Seasonings
07 - 2 tablespoons unsalted butter
08 - Salt and freshly ground black pepper to taste
09 - Pinch of freshly grated nutmeg, optional
→ Garnish
10 - 4 slices streaky bacon
11 - Chopped fresh chives or parsley, optional
# How-To Steps:
01 - In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until soft and translucent, approximately 4 minutes.
02 - Add the celeriac and potato. Stir to coat with the butter and cook for 3 minutes.
03 - Pour in the stock, bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until the vegetables are very tender.
04 - Meanwhile, place the bacon slices in a cold, dry skillet. Cook over medium heat until crispy, turning as needed. Drain on paper towels and crumble or leave whole.
05 - Remove the soup from heat. Purée with an immersion blender until smooth, or carefully in batches using a standard blender.
06 - Stir in the cream and a pinch of nutmeg, season with salt and pepper. Gently reheat if needed, but do not boil.
07 - Ladle the soup into bowls. Top with crispy bacon and a sprinkle of chives or parsley if desired.
