Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup

And it’s creamy!

Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup

Heeya!

Can we check in? How was your weekend? Did you watch some football? Did you roast things in your easy bake oven? Eat some cheese or potatoes, slash cheesy potatoes? Drink a beer or twelve? Have a slice or six of bacon? Wish to yourself that you could blend all those things together and slurp them through a straw simultaneously?

Alright, enough about you. In the words of Toby Keith, I wanna talk about me.

Kidding. I just wanted to quote Toby Keith. It won’t never happen again. Until it does.

Please don’t unsubscribe from my mailing list.

Soup, you guys. Get it!

Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup

There is nothing that is not in this soup. This soup is your everythaaang, ya dig? It’s your beer soup (gluten free), your cheese soup (white cheddar), your apple soup (honeycrisp), your celeriac (celery root) soup, your sweet potato soup (the white kind), your dipping soup, your slurping soup, your comfort soup, your all-around good soup soup. Have I mentioned that anything you could possibly want (short of a cheeseburger with fries and chocolate milkshake) is in this soup?

Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup

This soup is THICK. And creamy! Like, I actually put half and half AND cheese in it. Which, as you know, never happens. It’s like the wind blew a certain way last Tuesday, and I was all, “maaaw ffff it, I’m just gonna put ee’erythang in this gawwforsaken soup.” So I did. And that included dairy. And bacon. And beer.

What was I saying?

Oh yes, soup consistency. It’s thick. If you prefer a thinner creamy soup, simply add more chicken broth…or cream or beer or both or all three.  This soup’s your oyster. Actually, it’s not. Liiiiike, I wouldn’t get to adapt-y with this soup, lest you end up with a stock pot of whatthecrap? Nobody likes a stock pot of whatthecrap.  So what I’m trying to say is, if you make this soup. Puh-retty please follow the recipe for reals. UNLESS you believe your soup is too thick, in which case, you can add some more chicken broth. But not too much more beer. You wouldn’t want this soup to taste like IPA…cause that shit’s disgusting. Just saying.

Why am I still talking?

Puh-retty please make this.

Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup

Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Julia
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Ingredients

  • 4 strips thick-cut bacon
  • 1 large yellow onion chopped
  • 1 large celery root peeled and chopped
  • 1 large white sweet potato chopped
  • 1 large honeycrisp apple peeled 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
  • 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

Instructions

  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 and sweet potato 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.

Recipe 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

Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup

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Comments

    1. Julia Post author

      I feel the same way – it’s such a tasty root and can definitely use some more love. So glad you’re a fellow crispy bacon lover! 🙂

      Reply
    1. Julia Post author

      IIIIII know, Cuh-RAY-ZEE! The orange version would work for this soup too but the color may be a little wonkydoodle…as in it may turn out pale orange and kinda strange looking. Howeves, if you can’t get a hold of a white sweet tater, the orange will work, too!

      Reply
  1. Casey

    This sounds wonderful and want to make it – have everything but white sweet potato-can I use red sweet potato? Would it alter anything? Thanks for a rich, creamy gluten free soup. I will keep following.

    Reply
      1. Julia Post author

        Glad to hear you got it all figured out! One quick note if you haven’t made the soup yet: the orange sweet potatoes are sweeter than the white, so the flavor will be slightly different than using the white sweet potato…but methinks it’ll still be delicious! Enjoy!

        Reply

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