Deep, Down, Underground Root Cellar Soup (Celery Root and Potato Soup)

1. 1

   Set a 4-quart saucepan over medium-high heat.

2. 2

   Add the bacon and cook, stirring frequently, until crispy and fat is rendered, about 4 minutes.

3. 3

   Remove the bacon using a slotted spoon and transfer to paper towels to drain.

4. 4

   Remove 1 tablespoon of the rendered bacon fat and set aside for another purpose.

5. 5

   Add the leek, onions, parsnips and celery and cook, stirring occasionally, until softened, 4 to 5 minutes.

6. 6

   Add the garlic to the pan and saute until fragrant, 45 to 60 seconds.

7. 7

   Add the celery root, potato, stock, salt, pepper, and rosemary to the saucepan and bring to a boil; reduce heat to a simmer and cook until the celery root is very tender, 45 minutes to 1 hour.

8. 8

   When the celery root is tender, remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a bar blender), until smooth.

9. 9

   Stir in the heavy cream and cider vinegar.

10. 10

    Finely chop the reserved crispy bacon.

11. 11

    Taste, and re-season the soup if necessary and serve, garnished with the crispy bacon and snipped chives.

* Per serving · 4 servings · Values may vary.