Deep, Down, Underground Root Cellar Soup

This is comfort food in a soup! It involves a lot of chopping, I actually got a small blister on my finger from chopping so much, but it's well worth it.

3 slices thick-cut apple smoked bacon, diced
1 leek, white part only, diced
1 c. diced onion
1/2 c. diced parsnip
1/2 cup diced celery
1 Tbsp. garlic
5 c. peeled, diced celery root (from a root about 1 1/2 pounds in weight)
1 large baking potato, peeled and cubed
6 cups chicken stock
1 3/4 tsp. kosher salt
3/4 tsp. freshly ground white pepper
2 tsp. finely minced fresh rosemary leaves
1/2 c. heavy cream
1 tsp. cider vinegar
2 Tbsp. snipped fresh green onion

Set a 4-quart saucepan over medium-high heat. Add the bacon and cook, stirring frequently, until crispy and fat is rendered, about 4 minutes. Remove the bacon using a slotted spoon and transfer to paper towels to drain. Add the leek, onions, parsnips and celery and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, 45 to 60 seconds. Transfer to large crock pot. Add the celery root, potato, stock, salt, pepper, and rosemary to the crock pot and cook until the celery root is very tender, low setting 8 hours high setting 4 hours
When the celery root is tender, remove from crock pot and put in blender or puree the soup using an immersion blender until smooth. Stir in the heavy cream and cider vinegar. Finely chop the reserved crispy bacon. Taste, and re-season the soup if necessary and serve, garnished with the crispy bacon and snipped green onion and enjoy!

*If you don't have the time you can also use large pot on stove. Just follow as written but leave in large pot, bring to a boil and then reduce to a simmer for about 45 minutes.