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Roasted Garlic and Potato Beer Cheese Soup

Roasted Garlic and Potato Beer Cheese Soup

Roasted Garlic and Potato Beer Cheese Soup_

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.

I’ve had more experiences than I should legally be allowed for someone my age, at least twice what I’d ever admit to. I’ve told you about teaching anger management to gang members in South Central Los Angeles, I’ve told you about Italy, Spain, and almost dying in Morocco, and then there are the years I spent with the marginally famous in Hollywood (which I probably won’t ever tell you about unless you get me drunk enough), but there is one thing that I’ve learned that I know for sure: most decision, if made correctly, come down to a quality of life issue. And it is certain that another persons idea of a great life, and whether or not I have it, doesn’t raise that quality. This is freeing. I can wear what I want, live where I want, work how I want, and learn to ignore the social and Pinterest pressure to behave otherwise.

It takes some time for this all to sink in, and you’ll have some question to answer over (and over) again, but it’s a better way.

I like it, it always seems to fit.

 

Roasted Garlic and Potato Beer Cheese Soup 2

 

 

Roasted Garlic and Potato Beer Cheese Soup

Ingredients

  • 1 head garlic
  • 1 tbs olive oil
  • 2 tbs unsalted butter
  • ½ cup chopped carrots
  • ½ cup white onions, chopped
  • 2 tbs flour
  • 2 tbs cornstarch
  • 2 cups chicken or vegetable broth
  • 12 ounces pale ale, wheat beer or pale lager
  • ½ tsp dried basil
  • ½ tsp chili powder
  • 1 large russet potato (about ¾ lbs), peeled and chopped into small cubes
  • ½ cup heavy cream
  • 2 cups shredded cheddar
  • ½ cup shredded parmesan
  • salt and pepper to taste

Directions

  1. Preheat oven to 425.
  2. 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.
  3. 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.
  4. 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.
  5. Add the broth, beer, basil, roasted garlic paste and chili powder, bring to a low simmer.
  6. Add the potatoes and cook until softened, about 15 minutes.
  7. Stir in the cream. About ¼ cup at a time, add the cheese, stirring well between additions.
  8. Salt and pepper to taste.
https://domesticfits.com/roasted-garlic-potato-beer-cheese-soup/

Roasted Garlic and Potato Beer Cheese Soup 3

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Comments


Katrina @ Warm Vanilla Sugar September 24, 2014 um 1:09 am

I’m a free bird myself! I knew we should be friends. I’m currently living in Sicily for a couple months and eating pastries for dinner (don’t worry, they have awesome beer here)! Cheers to comforting soup, when the rest of live is up in the air 🙂 Great recipe!

Reply

Emily September 24, 2014 um 1:58 am

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?

Reply

Kathleen September 24, 2014 um 7:40 am

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

Reply

Jackie September 24, 2014 um 8:40 am

Thank you! It’s fixed.

Reply

LH January 10, 2017 um 1:49 pm

Sounds very good! I will make this for our annual "Beerfest" movie night. How many servings should I get from the recipe?
Thanks
LH

Reply

Tieghan September 24, 2014 um 5:56 am

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

Reply

Liz @ FloatingKitchen September 24, 2014 um 1:47 pm

Cheers to living your authentic life! I’ll drink a beer (or 3) to that! Great looking soup!

Reply

Denise September 24, 2014 um 3:06 pm

This is almost the soup I made last night, though I didn’t have any beer 🙁
I roasted ALL the veggies, and it really made a rich, comforting meal.

Reply

Brandon @ Kitchen Konfidence September 24, 2014 um 4:36 pm

Now that things are cooling off in San Diego, I am craving all sorts of comfort food. This soup is just what I need right now 🙂 Looks so good!

Reply

Eileen September 24, 2014 um 8:00 pm

You have to love cheese soup! This sounds like the perfect thing to eat on a chilly night.

Reply

Heather [BeerBitty.com] September 25, 2014 um 12:12 pm

This sounds amazing! I always love roasted garlic in my soup, but with beer and cheese, as well? Yum! Looks comforting.

Reply

Melissa September 25, 2014 um 4:47 pm

I’m so sad. I saw this earlier today and rushed to the store to buy everything. I accidentally got IPA instead of pale ale and I don’t think it’s going to taste very good 🙁 It’s not done yet, still simmering without potatoes but it’s terribly bitter 🙁

Reply

Jackie September 25, 2014 um 5:37 pm

Once you get the cheese in it, it should be fine. If not add a but more broth and cream. It’ll be fine 🙂

Reply

Denise September 27, 2014 um 5:30 pm

Making this now! Can’t wait to try it and oh so sad, I had to buy a 12 pack for that 12 oz the recipe calls for 🙂 Looks like I have 11 left!

Reply

Kimmi September 28, 2014 um 6:44 pm

Oh this was so delicious and comforting. Thanks for the recipe!

Reply

Cat October 8, 2014 um 1:22 pm

Made this last week for the Vikings @ Packers football game night dinner…..oh my!!! Awesome!!! This soup not only tastes amazing but it was fast and easy to prepare! Thank you! ps..I added thick cut old fashioned bacon to it 🙂

Reply

Jackie October 8, 2014 um 2:01 pm

Yay!! And bacon sounds perfect 🙂

Reply

Jodi B October 19, 2014 um 3:51 pm

We just made this last night and wow is it good! Thanks for sharing this recipe, it will definitely keep making appearances at our house (Super Bowl for sure).

Reply

Jackie October 20, 2014 um 9:38 am

thank you!

Reply

plasterers bristol August 16, 2015 um 11:14 pm

This sounds lovely. Going to give this a go. thanks for sharing this recipe.

Simon

Reply

Leah November 1, 2015 um 9:31 am

Do you think I can omit the basil? I don’t have any on hand, but I don’t want to omit it if it’s going to really take away from the recipe.

Reply

Jackie November 2, 2015 um 9:51 am

Yep, that should be fine. Do you have any other herbs to substitute?

Reply

Aaron December 31, 2015 um 1:14 pm

This was fantastic! Making it again soon! Used a locally brewed IPA right out of the growler!

Reply

Jackie December 31, 2015 um 4:25 pm

Awesome! So glad 🙂

Reply

Lisa March 18, 2016 um 3:55 pm

Will it change the flavor if I use gluten free flour and gluten free beer? My sister-in-law has a gluten allergy.

I’m trying to decide if I should split the recipe in half so her needs can be met, but those without an allergy can still partake in the soup with all of its yeasty beer goodness. What do you think? Will adding the gluten free flour and gluten free beer make a noticeable taste difference?

Reply

Jackie March 19, 2016 um 9:07 am

I’m not sure. I’ve never worked with gluten free flour and beer. Maybe just do one GF dip and one beer dip? Here is a great GF dip. Maybe do one of each? http://alldayidreamaboutfood.com/2013/08/smoky-bacon-cheddar-dip-appetizers-in-the-kitchen.html

Reply

LH January 10, 2017 um 1:50 pm

Number of servings please from this recipe? It sounds amazing!

Reply

Jackie January 10, 2017 um 2:43 pm

about 4 🙂

Reply

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