Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup
User Reviews
5
3 reviews
Excellent
Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup
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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
- 4 Bacon thick-cut strips
- 1 yellow onion chopped, large
- 1 celery root peeled and chopped, large
- 1 sweet potato jewel yam, chopped, large, white variety
- 1 apple peeled, cored, and chopped, honeycrisp, large
- 5 cloves garlic minced
- 1 12- ounce beer gluten-free
- 3 cups chicken broth separated, or vegetable broth, low sodium
- ½ cup half and half or full-fat coconut milk
- ¼ cup all-purpose flour gluten free
- 1-1/2 cups White Cheddar Cheese shredded
- 2 teaspoons kosher salt or to taste
For Serving:
- Greek yogurt or sour cream
- red onion finely chopped
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
Nutrition Information
Show Details
Serving
1Serving
Calories
334kcal
(17%)
Carbohydrates
31g
(10%)
Protein
12g
(24%)
Fat
18g
(28%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 334kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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