Kartoffelsuppe (German Potato Soup with Leek and Celeriac)

• 150 g Bacon
• 1 medium Yellow onion
• 1 large Leek
• 400 g Celeriac
• 800 g Yukon Gold potato
• 2 Bay leaves
• 1 liter Vegetable stock
• 150 ml Double cream
• ½ tsp Black pepper

1. Cut the bacon into small pieces. Set a large pot over a medium heat and cook the bacon for 6 to 8 minutes, stirring, until the fat renders and the bacon is golden. Scoop out the bacon with a slotted spoon and set aside, leaving the fat in the pot.
2. Add the onion to the pot and cook for 4 minutes until softened. Add the leek and cook for 3 minutes, stirring, until it starts to soften. Stir in the celeriac and cook for 2 minutes to coat in the bacon fat.
3. Add the potatoes, bay leaves, vegetable stock and black pepper. Bring to the boil, then reduce to a gentle simmer and cook for 18 to 22 minutes, until the potatoes and celeriac are very tender. Remove and discard the bay leaves.
4. Blend the soup until completely smooth, then return it to a low heat. Stir in the double cream and warm for 2 to 3 minutes until steaming, but do not let it boil. Taste and adjust with a little more black pepper if you like.

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