# 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 bacon
11 - Chopped fresh chives or parsley, optional
# How To Make:
01 - Melt butter in a large saucepan over medium heat. Add chopped onion and minced garlic, sautéing until softened and translucent, approximately 4 minutes.
02 - Add diced celeriac and potato to the pot. Stir to coat vegetables evenly with butter and cook for 3 minutes.
03 - Pour in stock and bring to a boil. Reduce heat and simmer uncovered for 25 to 30 minutes until vegetables are very tender and easily pierced with a fork.
04 - While soup simmers, place bacon slices in a cold, dry skillet. Cook over medium heat until crispy, turning occasionally as needed. Transfer to paper towels and crumble or leave whole once cooled.
05 - Remove soup from heat. Purée using an immersion blender until completely smooth, or carefully work in batches using a standard blender to achieve desired consistency.
06 - Stir in heavy cream and a pinch of nutmeg. Season with salt and pepper to taste. Gently reheat over low heat if necessary, avoiding a boil to preserve cream quality.
07 - Ladle soup into bowls and garnish with crispy bacon and fresh chives or parsley if desired. Serve immediately.
