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.
Servings: 4 Servings
Calories: 334kcal
Ingredients
- 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
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
Serving: 1Serving | Calories: 334kcal | Carbohydrates: 31g | Protein: 12g | Fat: 18g | Fiber: 3g | Sugar: 9g