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Roasted Garlic and Potato Beer Cheese Soup

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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

Instructions
 

  • 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.
  • Salt and pepper to taste.