Some of my favvvorite things: roasted garlic, potatoes and cheese. So when they decide to party in a bowl of soup together you can bet I’m going to be ALLLL over that party. Which brings us to this… Roasted Garlic Potato Cheddar Ale Soup… *aaaaaaaaaaaaaaaaa angels singing.*
I have been on a serious beer kick lately – trying beer in a number of different recipes. Some more traditional such as this soup, others a little more out there, like enchiladas and hummus. But you know what!? EVERY. SINGLE. TIME. It’s delicious! I can’t get enough.
Funny thing is I am not a beer drinker. BUT I am totally obsessed with beery foods. Weird, right? Kind of like people who hate tomatoes but love ketchup or vice versa. It’s like how does that even make sense? For me though if a menu item at a restaurant or a recipe I come across has beer in it I’m right away interested. But you won’t ever see me ordering/drinking a beer with that item. So strange.
Great things about this soup are that the potatoes are not peeled = easy, that’s awesome. You can put your roasted garlic to work from last week, that’s awesome again. AND it’s amazingly delicious, that’s super awesome! So what have we learned… it’s freaking awesome! Sorry I’m getting pretty excited over this soup. But it’s really THAT good. All the flavors from the potatoes, cheese, beer, and roasted garlic perfectly compliment each other in this creamy dreamy soup.
Now since I am not a beer snob… I would say go for your favorite beer or a pale ale/lager for this soup. I used Yuengling Light, which is a light lager and I would have appreciated a bit more beer flavor in the end product myself. Note: the stronger your brew the stronger the beeriness that’s happening in your soup. So keep that in mind.
I would also start with one bulb of roasted garlic. Once the soup has cooked but before emulsifying, give it a taste and see how much more you would like to add in – that way it’s to your liking and not a crazy garlic lovers liking who could seriously add five bulbs and be fine *cough that’d be me cough*.
This is THE perfect soup for these colder days and long winter nights. It will for sure warm up your life! It’s packed with flavor and screams comfort food. It can’t get any better. You can blend it until smooth making it deliciously creamy or you can leave some taters hanging around for a chunkier style. Just try not to eat it all before it hits your bowl. I had a hard time not double, triple, quadruple checking my flavors/seasonings along the way.
So what would your beer choice be? Have a favorite or are you a beer connoisseur and know exactly what you would use? Share your beer knowledge!
- 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.