Potato Bacon Soup

By Sweet_D

Ingredients

• 4 tbsp butter or margarine
• 6 medium potatoes, peeled and coarsely diced
• 1 1/2 About 1 1/2 cups diced celery root
• 2 medium carrots
• 1 1/2 About 1 1/2 qts. water
• 1 leek, trimmed and finely diced
• 1 medium onion, diced
• 1 cup half and half
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg
• 6 lean bacon slices, diced
• garlic croutons
• 1 tbsp chopped fresh parsley

Preparation

Step 1

Heat 3 tbsp of the butter or margarine in a large saucepan over medium low heat. Add potatoes, celery root and carrots. Saute, stirring, 10 minutes. Do not brown or burn. Add water, cover with a tight fitting lid, and simmer over low heat 35 to 40 minutes or until all the vegetables are tender. Ladle about half of cooked vegetables from saucepan into a sieve; press through sieve or puree in a blender or food processor with the steel blade.

Melt remaining 1 tbsp butter or margarine in a small skillet over medium heat. Add leek and onion, saute until tender, about 5 minutes. Using a slotted spoon, add leek and onion to soup mixture. Add bacon to skillet, fry over medium heat until crisp and drain on paper towels. Meanwhile, stir pureed vegetables and half and half into soup. Season with salt, pepper and nutmeg. Simmer until hot, but do not boil. When serving, top with bacon, croutons and chopped parsley.