Heat the oil in large saucepan. When hot, add the chopped celeriac and cook for approx 15 minutes making sure that you stir often to prevent it from sticking to the bottom of the pan. If it does start to stick towards the end of cooking add a couple of tablespoons of water to the pan.
Add the chopped garlic and saute for a further 1 - 2 minutes before adding the stock. Bring to the boil, reduce the heat and simmer for 10 - 15 minutes until the celeriac is nice and soft. Add the milk, stir and cook for a further minute before taking off the heat.
Use a hand blender to make a smooth soup (or put batches of it through a blender if you prefer). Season to taste.
If you are wanting to serve the soup with bacon, keep the soup warm whilst you fry the bacon medallions in a frying pan with a couple of pumps of calorie controlled spray oil. Once it is nice and crispy, remove it from the pan and chop it into small pieces.
Serve the soup hot, with a sprinkling of bacon bits and a couple of croutons.
Notes
Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.