Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup

Name: Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 4 strips thick-cut bacon; 1 large yellow onion; 1 large celery root; 1 large white sweet potato; 1 large honeycrisp apple; 5 cloves garlic; 1 12- ounce gluten-free beer*; 3 cups low sodium chicken broth; ½ cup half and half; ¼ cup gluten free all purpose flour; 1-1/2 cups shredded white cheddar cheese**; 2 teaspoons kosher salt; plain Greek yogurt or sour cream; red onion

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 Servings
Calories
334 kcal
Course
Soup
Cuisine
American

Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup

Tyler Espinosa

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Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup is a unique, flavorful soup recipe for fall and winter.

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Ingredients

Servings

4 strips thick-cut bacon
1 large yellow onion chopped
1 large celery root peeled and chopped
1 large white sweet potato jewel yam, chopped
1 large honeycrisp apple peeled, cored, and chopped
5 cloves garlic minced
1 12- ounce gluten-free beer*
3 cups low sodium chicken broth separated, or vegetable broth
½ cup half and half or full-fat coconut milk
¼ cup gluten free all purpose flour
1-1/2 cups shredded white cheddar cheese**
2 teaspoons kosher salt or to taste

For Serving:

plain Greek yogurt or sour cream
red onion finely chopped

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Instructions

In a large stock pot or Dutch oven, cook bacon over medium heat until it reaches desired level of crispiness. Using tongs or a slotted spoon, remove the bacon (leave the drippings), set bacon on a plate, and save it for serving.
Add the chopped yellow onion to the pot with the bacon drippings and sauté, stirring frequently, until translucent, about 5 to 8 minutes.
Add the chopped celery root, sweet potato, and apple and continue to cook, stirring occasionally, until vegetables have softened, but are still al dente, about 10 minutes.
Add the beer and 2 cups of the chicken broth. Cover and bring to a full boil.
Reduce the heat to a simmer and continue cooking 5 to 8 minutes, until veggies are cooked through.
Transfer everything from the pot to a blender and blend until smooth.
In a small bowl, whisk together the half and half, flour, shredded cheddar cheese, and remaining 1 cup of chicken broth until all the flour clumps are out.
Add the half and half mixture into the empty pot and heat over medium, stirring until the cheese has melted and the mixture has thickened, about 3 minutes.
Add the blended soup back into the pot with the cheesy mixture and stir to combine. Serve soup hot with a dollop of greek yogurt or sour cream, chopped red onion, and crumbled bacon.

Notes

*I used Redbridge gluten-free beer, which was great in the soup but not great for drinking (just my opinion, folks, just my opinion). If you use a different beer, I wouldn’t recommend using anything too hoppy, like an IPA. Hops do not a good soup make. The end.
**I used Organic Valley raw milk cheddar