Cream of Potato, Bacon Soup with Croutons and White Truffle Oil

Homemade croutons are simple to prepare: Toss small cubes of day-old bread with a little extra-virgin olive oil, salt, and freshly ground pepper. Arrange them on a baking sheet in a single layer and bake in a 300°F oven until golden and crisp, 15 to 20 minutes. Set aside.

Heat a cast-iron frypan over medium-high heat. Arrange the bacon in the pan and cook, turning once, until crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.

In a large saucepan over medium heat, melt the butter. Add the onion and garlic and sauté until nearly translucent, about 2 minutes. Add the broth, celery, and potatoes, increase the heat to medium-high and bring to a boil.

Reduce the heat to medium-low and simmer until the potatoes are tender, 12 to 20 minutes. Stir in the cream. Working in batches, puree the soup in a food processor until smooth. Season with salt and pepper.

Ladle the soup into warmed bowls, drizzle each serving with a few drops of truffle oil and garnish with the bacon and croutons. Serve immediately.