Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup is a magically unique and hearty creamy soup packed with delicious flavor for the fall and winter months.

And it’s creamy!

Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup

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 everything, 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. Like,  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. Pretty 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?


Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup

Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup

5 from 1 vote
Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup is a unique, flavorful soup recipe for fall and winter.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 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


  • 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.


*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


Serving: 1Serving · Calories: 334kcal · Carbohydrates: 31g · Protein: 12g · Fat: 18g · Fiber: 3g · Sugar: 9g
Author: Julia
Course: Soups, Stews, & Chilies
Cuisine: American
Keyword: beer, celeriac, celery root, cheddar cheese, soup recipe, sweet potato
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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Questions and Reviews

  1. This soup looks so thick and delicious! You’re making me want to hunt down celeriac! I shared a soup with bacon today, too! We are on the same wavelength, I think…

    1. Creamy soup lovers, unite! Your butternut squash and bacon soup’s looking mighty fine to me, missy! I say we have a soup potluck.

  2. Please come make me this for lunch today? You don’t even want to know what I packed for lunch (roasted veggies)…. so lame.

  3. I love bacon in my everything – especially soup. So glad you showcased celeriac. That root veggie could always use some love 🙂

    1. 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! 🙂

  4. Savory, sweet, creamy, beer infused, cheese injected, and crispy bacon on top! Doesn’t get any better than this!

  5. This looks sooo creamy and delicious! And I love that you stuffed it chock full of veggies, too. Delish!

  6. wow this soup looks so delicious and and creamy! I love soups when they are full of veggies like this one!

  7. Hold up, there’s a white version of a sweet potato? Where has it been all my life? Beer, bacon, and cheddar–as if you had to even ask. I have my spoon ready!

    1. 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!

  8. 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.

      1. 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!

  9. Read the recipe twice, when is the apple added? It’s listed in the ingredients but the recipe doesn’t have when to add it. I assume with the sweet potato and celeriac.

    1. Sorry about that, Bobbi! You are correct – add the chopped apple to the skillet with the sweet potato and celeriac 🙂 Hope you enjoy! xo