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


  • 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


  • 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.

Roasted Garlic and Potato Beer Cheese Soup 3

26 thoughts on “Roasted Garlic and Potato Beer Cheese Soup

  1. 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!

  2. 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?

    1. 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

  3. 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.

  4. 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 🙁

  5. 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!

  6. Pingback: Friday Faves
  7. 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 🙂

  8. 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).

  9. 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.

  10. 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?

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