Crisp the Bacon

• Cook the bacon until crisp, transfer to a plate and let paper towels absorb excess fat. Set aside to garnish the soup later. Reserve 1 tablespoons of the grease to saute the vegetables with.
  6 strips Bacon
• Cut the gnarly, wrinkly top off where the stem grew out of on the celery root. Then, use a vegetable peeler to remove the skin on the celery root.
  2 pound Celery Root (Celeriac)
• Cut the trimmed and peeled root into slices, and then dice into ½ to 1 inch cubes.
• Heat the bacon grease (or olive oil) in a large pot or Dutch oven over medium heat. Add the minced garlic and diced onion and cook until softened and translucent, about 5 minutes.
  1 tablespoon Bacon grease, 2 cloves Garlic, ½ Large Onion
• Add the diced celeriac, salt, and black pepper and cook for an additional 5 minutes, stirring occasionally.
  1¼ teaspoon Salt, ½ teaspoon Black pepper, 2 pound Celery Root (Celeriac)
• Pour in the chicken broth and bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the celeriac is very tender.
  2 cups Chicken Broth
• Using an immersion blender or in batches in a regular blender, puree the soup until smooth. Alternatively, use a hand potato masher and leave the soup chunky for a more rustic texture.
• Add the milk and stir until soup is reheated. Add the cream cream, fresh chopped parsley, and half the crisp bacon. Stir until cream cheese is melted.
  1½ cup Milk, 4 oz Cream cheese, ¼ cup Parsley
• Adjust seasonings to taste and serve hot, garnished with chopped fresh parsley and the remaining crisp bacon. You can add more milk or broth if you prefer your soup thinner also.