Back to:  Recipe HomeSoups/Stews Recipes Printable View
Cream of Potato
& Celery Root Soup
Makes 6-8 Servings
*2 tablespoons butter
*2 pounds celery root, peeled and cut into 1-inch cubes
*2 large leeks, well cleaned and chopped, white and light green parts only
*2 celery ribs, with leaves
*1 large clove garlic, minced
*Salt and pepper to taste
*2 medium baking potatoes, peeled and cut into 1-inch cubes
*1/2 cup dry white wine
*6 cups fat-free, low sodium chicken stock
*1 cup light cream or half & half
*6 strips bacon or pancetta, diced
*Chopped chives, for garnish
1Melt butter in a large, heavy-bottomed stockpot or Dutch oven over medium heat. Add celery root, leeks, celery and garlic. Season with salt and pepper. Cook, stirring frequently, until vegetables begin to soften, about 5-7 minutes.
2Add potatoes and wine and continue to cook until wine has almost evaporated, about 5 minutes. Add chicken stock and bring to a boil. Reduce heat, cover and simmer until all vegetables are very tender, about 45 minutes.
3Using a stick blender, puree soup until smooth. (Alternately, process soup in batches in a blender and return soup to the pot.) Add cream and continue to simmer until warmed through, about 5 minutes. Taste and reseason, if necessary.
4Cook bacon or pancetta in a skillet until crisp. Transfer to paper towels to drain.
5Ladle soup into wide, shallow bowls. Top with crisp bacon and garnish with chives.