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

• 3 slices thick-cut apple smoked bacon, diced
• 1 leek, white part only, diced
• 1 cup diced onion
• 1/2 cup diced parsnip
• 1/2 cup diced celery
• 1 tablespoon garlic
• 5 cups peeled, diced celery root (from a root about 1 1/2 pounds in weight)
• 1 large baking potato, peeled and cubed
• 6 cups chicken stock
• 1 3/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground white pepper
• 2 teaspoons finely minced fresh rosemary leaves
• 1/2 cup heavy cream
• 1 teaspoon cider vinegar
• 2 tablespoons snipped fresh chives

1. Set a 4-quart saucepan over medium-high heat.
2. Add the bacon and cook, stirring frequently, until crispy and fat is rendered, about 4 minutes.
3. Remove the bacon using a slotted spoon and transfer to paper towels to drain.
4. Remove 1 tablespoon of the rendered bacon fat and set aside for another purpose.
5. Add the leek, onions, parsnips and celery and cook, stirring occasionally, until softened, 4 to 5 minutes.
6. Add the garlic to the pan and saute until fragrant, 45 to 60 seconds.
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. 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. Stir in the heavy cream and cider vinegar.
10. Finely chop the reserved crispy bacon.
11. Taste, and re-season the soup if necessary and serve, garnished with the crispy bacon and snipped chives.

apple smoked bacon, only, onion, parsnip, celery, garlic, celery root, baking potato, chicken stock, kosher salt, freshly ground white pepper, rosemary, heavy cream, cider vinegar, fresh chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/deep-down-underground-root-cellar-soup-celery-root-and-potato-soup-recipe.html (may not work)