English-Style Cheese Soup

Peel the shallot and garlic and finely chop. Peel, rinse and finely dice the potatoes and celery root. Melt the butter in a saucepan and sauté the diced bacon. Remove and set aside. Add the shallot and garlic and sweat until translucent, stir in the diced vegetables and sprinkle with the flour. Saute while stirring, pour in the wine and broth and simmer for about 15 minutes over medium heat. Cut the cheese into small cubes. Set 4 tablespoons aside and add the rest to the soup, stirring until it melts. Puree the soup and season with salt, pepper and nutmeg.