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Celery Root, Carrot, Leek, and Bacon Soup

Jun 5, 2016

In:Cooking, Recipes


I love going to my local farmers market. Recently, my bounty  included celery root, carrots, and leeks. I have very little experience with celery root, but it seemed like something I would like. Hey, I like celery, I like leeks, and I like carrots!


I did a little google searching. The recipe that kept combining the ingredients was celery root and leek soup. I like bacon, and I know that almost anything is better with bacon. So a celery root, carrot, leek, and bacon soup it would be.

I found a recipe on the web that gave me the bones for the soup that I made (I wish I could find it now, but I can’t), and I took it from there. It was delicious! Delicate flavor, with just the right touch of savory saltiness from the bacon. And of course, I convinced myself that it was perfectly healthy. And it might have been, but for the bacon.


  • About 4 pieces bacon, coarsely chopped. I typically keep good bacon in the freezer, and pull it out and cut it with kitchen shears as needed for recipes.
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  • 2 medium leeks, sliced in half, rinsed well, and sliced into ¼” pieces; white and light green part only
  • 3 carrots, peeled and sliced into ¼” slices
  • One head celery root; peeled and cut into about 1” pieces (~1 lb) LeekBaconSoup02
  • 2 T olive oil
  • salt
  • 3 garlic cloves
  • 1 t fresh thyme leaves
  • 2 ½ cups chicken or vegetable stock
  • 1 ½ t fresh lemon juice


  • Heat a #8 cast iron skillet over medium heat. Add the chopped bacon and cook until crisp.
  • Remove bacon and all but about 1T bacon fat.
  • Place carrot rounds into pan; sauté about 5 minutes until somewhat softened. LeekBaconSoup05
  • Remove carrots from pan. Sauté leeks in remaining bacon fat, along with a pinch of salt, for about 10 minutes, until tender but not browned. Add garlic and thyme, and sauté about 3 more minutes. LeekBaconSoup09
  • Add celery root, a pinch of salt, and a generous grinding of black pepper to the pan. LeekBaconSoup08 LeekBaconSoup07
  • Add the chicken stock, bring to a boil, then reduce the heat to a simmer. Put all but about 1/3 c of the bacon, leeks, and carrots back into the pan. Cover and cook for 20 minutes, or until the celery root can be easily pierced with a knife. LeekBaconSoup06LeekBaconSoup11LeekBaconSoup12LeekBaconSoup17
  • Puree in the pan using an immersion blender.
  • Add lemon juice and taste for seasoning.
  • Top with remaining bacon pieces, and serve.
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