Roasted Garlic Potato Cheddar Ale Soup
Yield: 6 servingsIngredients:
- 1-2 roasted garlic bulbs
- 1 tablespoon ghee
- 1 medium onion, chopped
- 2 garlic cloves, pressed
- 5 cups chicken broth
- 12 ounces beer
- 2 dried bay leaves
- 1/4 teaspoon dried thyme
- 6 medium Yukon gold potatoes or 1.5 pounds, roughly chopped
- 4 medium red potatoes or 1 pounds, roughly chopped
- 1/2 cup fat free half & half
- 1 cup sharp white cheddar cheese, shredded
- Remove roasted garlic cloves from bulb(s) by applying pressure at the base of the cloves, squeezing to pop cloves out of bulb. Once all cloves have been removed, with the back of a fork mash garlic into a paste. Set aside.
- In a large heavy bottom stock pot or dutch oven heat ghee over medium/heat until melted. Add onions and cook until soft, 5-7 minutes. Add garlic and stir for 30 seconds. Add broth, beer, roasted garlic paste, bay leaves and thyme. Bring to a simmer. Add potatoes, stir, and return to a simmer. Let cook for 20-25 minutes or until potatoes are tender, stirring occasionally.
- Remove bay leaves and pour half & half into pot. With an immersion blender, blend soup to desired creaminess (I blended mine until smooth, but you could leave potato pieces in yours if you like). Slowly while stirring add cheese until all cheese has been incorporated. Add salt and pepper to taste
- Serve warm with additional cheese for a real cheddar flavor, if desired. Garnish with fresh chives and crème fraîche.
Start with one bulb of roasted garlic and increase to your liking. The beer you choose will directly impact the strength of beeriness in your soup, so stronger beer = stronger flavor.