Roasted Garlic and Potato Beer Cheese Soup

By cindyandmojo

Ingredients

• 1 head garlic
• 1 tbs olive oil
• 2 tbs unsalted butter
• 1/2 cup chopped carrots
• 1/2 cup white onions, chopped
• 2 tbs flour
• 2 tbs cornstarch
• 2 cups chicken broth
• 12 ounces pale ale, wheat beer or pale lager
• 1/2 tsp dried basil
• 1/2 tsp chili powder
• 1 large russet potato (about 3/4 lbs), peeled and chopped into small cubes
• 1/2 cup heavy cream
• 2 cups shredded cheddar
• 1/2 cup shredded parmesan
• salt and pepper to taste

Details

Servings 1
Adapted from thebeeroness.com

Preparation

Step 1

Beermixology

Wheat Beer

I’m a bit of a free spirit, an outside the box person. The thought of taking a cruise makes me feel panicked and trapped, as does the thought of living in a tract house, or working in a cubicle. These are all things that people want, right? To feel safe, secure, solid. There comes a day when these “things we should want” lose the gilded film of social pressure and we start to ask: but did I ever really want these things in the first place? Maybe you do, but maybe you don’t, neither authenticates your personhood.

12 ounces pale ale, wheat beer or pale lager

Directions

Preheat oven to 425.

Cut the top tip of the head garlic off, just enough to expose all of the cloves. Place garlic on a piece of tin foil. Drizzle with olive oil and seal the foil around the garlic.

Place garlic packet on a baking sheet or baking dish. Roast in the oven for 30 minutes. Remove from oven and allow to cool. Once it has cooled, squeeze the head to remove the cloves, chop/smash the garlic into a paste.

Melt the butter in a large pot or Dutch oven. Add the carrots and onions, cooking until softened. Sprinkle with flour and cornstarch, stir until thickened.

Add the broth, beer, basil, roasted garlic paste and chili powder, bring to a low simmer.

Add the potatoes and cook until softened, about 15 minutes.

Stir in the cream. About ¼ cup at a time, add the cheese, stirring well between additions.

Sorry – I’m a little bit confused about the recipe. When does the garlic get added to the soup? And you mention putting 2 garlic packets in the oven, but isn’t it only one head?

I have made several of your recipes over the past couple of months. My husband and son love trying new beers and new beer recipes. I would like to make this soup this Sunday – National Drink Beer Day- however, I am also confused and have the same questions as Emily. I read through the recipe about 3 times thinking I was missing something. What do I do with the garlic and why does it say 2 packets? Thanks

I LOVE beer cheese soup. Your addition of roasted garlic sounds so good!