Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup

If you want to add more gluten free recipes to your recipe box, Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup might be a recipe you should try. For $5.12 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains about 41g of protein, 30g of fat, and a total of 657 calories. This recipe serves 4. This recipe from The Roasted Root has 52 fans. From preparation to the plate, this recipe takes about 50 minutes. Father's Day will be even more special with this recipe. A few people really liked this soup. A mixture of thick-cut bacon, red onion, celery root, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns an outstanding spoonacular score of 91%. Similar recipes are Smoky Pumpkin Beer and Cheddar Potato Soup with Candied Bacon Popcorn, Celeriac Sweet Potato Soup, and Puree of Celeriac Soup with Glazed Celeriac and Curried Apple.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 saut, stirring frequently, until translucent, about 5 to 8 minutes.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.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.

 

Step by step:

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 saut, 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. Reduce the heat to a simmer and continue cooking 5 to 8 minutes, until veggies are cooked through.

5. 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.

6. 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.

7. Add the blended soup back into the pot with the cheesy mixture and stir to combine.

8. Serve soup hot with a dollop of greek yogurt or sour cream, chopped red onion, and crumbled bacon.

Nutrition Information:

covered percent of daily need