3 tablespoons butter1 large celeriac, peeled and roughly chopped 1 large leek, sliced (about 3/4 pound) 1 smallish potato, diced (about 1/4 pound) 2 cloves of garlic, peeled and chopped 1 medium onion, peeled and chopped 2 cups chicken or vegetable stock 4 tablespoons (3.5 ounces) heavy cream Salt and pepper 2 slices good thick bacon, cut into 1/2 inch strips

In a heavy saucepan, melt the butter over medium-low heat. Add the celeriac, potato, garlic, and onion, and a pinch of salt and pepper. Cook the vegetables gentle until they soften, about 10 minutes.  Add the stock, bring to a boil, then simmer over low heat for about 20 minutes until the celeriac is completely tender.  Meanwhile, fry the bacon in a skillet until just crispy, then drain on paper towels.  Transfer to a blender and puree until smooth (or use an immersion blender). Return to medium heat, and season to taste. Whisk in the cream and serve immediately, topped with the bacon.