Celeriac and leek soup: creamy without a drop of dairy

Somewhere in the elimination phase, most people start to miss creamy food. The soups that used to comfort you came from butter and cream, and those are off the table for now. This is the answer. Celeriac blends down into something silky and round, no dairy required, and the bacon fat carries the whole pot.

Celeriac, the knobby root of celery, is a quiet source of potassium and fiber, both of which support the everyday work of digestion and steady energy through the afternoon. Bone broth gives the base its body and its minerals. None of this fixes anything on its own. It is one warm bowl that feeds you well while your gut does its slow repair.

Take a breath before you eat. A blended soup looks plain in the pot and turns beautiful in the bowl with a few crumbles of bacon and a little torn parsley on top. Make it look like something you would serve a guest, because you are the guest worth serving.

Ingredients

• 4 slices sugar-free, additive-free pastured bacon
• 2 leeks, ends removed and sliced thinly
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 4 cups bone broth
• 2 pounds celeriac, peeled and cut into 1 1/2 inch chunks
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon sea salt
• a few sprigs of parsley

AIP note: Core AIP and elimination-compliant as written. Use sugar-free, additive-free bacon.

Method

Lay the bacon in a cold heavy pot and bring it up to medium heat. Cook it slowly until crisp, turning once, then lift it out onto a plate and leave the rendered fat behind.

Drop the sliced leeks into that fat and cook them gently for 5 to 7 minutes, until soft and sweet and not browned. Stir in the garlic and ginger and let them go about a minute, just until fragrant.

Add the celeriac chunks, the bone broth, the apple cider vinegar, and the salt. Bring it to a simmer, then cover and cook for 20 to 25 minutes, until the celeriac gives way easily to a fork.

Blend the soup smooth. Use an immersion blender right in the pot, or work in batches in a countertop blender and let the steam escape so the lid does not blow. Taste and adjust the salt.

Ladle into bowls, crumble the bacon over the top, and scatter the torn parsley.

Instant Pot variation

Set the pot to saute, cook the bacon, set it aside, and soften the leeks, garlic, and ginger in the fat. Add the celeriac, broth, vinegar, and salt. Cancel saute, seal the lid, and cook on high pressure for about 8 minutes, then let the pressure release naturally for 10 minutes before venting the rest. Blend smooth and top with bacon.

A blended soup asks almost nothing of you once it is in the bowl. Sit down with it. Let it be the whole meal.

*Adapted from autoimmunewellness.com*

---

*Provenance: method rebuilt in ARM's own words from the ingredient reference in aip-source-archives/autoimmune-wellness/celeriac-leek-soup.md. No third-party text reproduced. Health claims flagged for verify before deployment.*