Creamy Root Veggie Soup

• 4 bacon strips, chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 large celery root, peeled and cubed (about 5 cups)
• 6 medium parsnips, peeled and cubed (about 4 cups)
• 6 cups chicken stock
• 1 bay leaf
• 1 cup heavy whipping cream
• 2 teaspoons minced fresh thyme
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground nutmeg
• Additional minced fresh thyme

1. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
2. Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf.
3. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons thyme, salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme.

bacon, onion, garlic, celery root, parsnips, chicken stock, bay leaf, heavy whipping cream, thyme, salt, white pepper, ground nutmeg, thyme

Taken from www.tasteofhome.com/recipes/creamy-root-veggie-soup/ (may not work)