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  • 4 slices  Applewood Double Smoked Bacon  frozen
  • 1 lb. celery or celery root
  • 1 medium russet potato
  • 2 tbsp. butter
  • 1 medium onion, rough chop
  • 1 garlic clove, crushed
  • 1/2 cup white wine
  • 1 quart chicken stock
  • 1/2 cup cream
  • salt and pepper
  • Source Customer Submission


Rough chop celery, and or celery root. Peel potato and cut into same size pieces as celery. Melt butter in heavy bottomed pot. Add celery, onion and garlic and cook until translucent, stirring occasionally. Add wine and reduce the wine by about half. Add the stock and the potato, and bring to a boil, then reduce to a simmer, and simmer for about 15 minutes or until potatoes are cooked through. While the soup is simmering cut the Bacon into lardons, and then sauté and render out the fat until the bacon pieces are crispy, remove the bacon lardons and reserve. Once potatoes are done, puree soup with an immersion blender or in a bar blender. Add soup back to pot, bring to a simmer and then add cream. Taste and adjust seasoning with salt and pepper. Serve with crispy bacon lardons on top.