3 medium leeks, the white and pale green parts only
¾ celery rib, very thinly sliced on a long diagonal
1 1/2 lbs. celery root, cut into ½-inch pieces
1 3/4 cups chicken broth
3 cups water
½ cup heavy cream
1 granny smith apple, julienned
1/3 cup celery leaves
1 tsp. salt
¼ tsp. black pepper
Place a pot on the stove over medium heat and add the bacon. Render all of the fat out of the bacon and remove it from the pot. Set bacon aside. Add olive oil to the bacon fat. Sauté the garlic, leeks, celery, and celery root until the leeks are tender.
Add the chicken broth and water. Let the soup cook until the celery root is tender and then puree with an immersion blender. Once completely pureed, add the heavy cream, green apple, celery leaves and bacon. Add salt and pepper. Season to taste.