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Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup
5 from 3 votes

Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup

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

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

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

    Cup of Yum
  1. 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.
  2. Add the chopped yellow onion to the pot with the bacon drippings and sauté, stirring frequently, until translucent, about 5 to 8 minutes.
  3. 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.
  4. Add the beer and 2 cups of the chicken broth. Cover and bring to a full boil.
  5. Reduce the heat to a simmer and continue cooking 5 to 8 minutes, until veggies are cooked through.
  6. Transfer everything from the pot to a blender and blend until smooth.
  7. 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.
  8. 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.
  9. 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

Serving 1Serving Calories 334kcal (17%) Carbohydrates 31g (10%) Protein 12g (24%) Fat 18g (28%) Fiber 3g (12%) Sugar 9g (18%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 334

% 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.