This is a non canonical potato soup, because it’s mostly a conveyance to eating a bunch of roasted garlic and dairy.


  • 1 whole head garlic 3 tablespoons olive or vegetable oil
  • 2 medium onions, diced
  • 4 medium all-purpose potatoes (about 1 pounds), peeled and diced
  • 1.5 cups chicken broth
  • 1 tall can German lager (500mL)
  •  I cup half-and-half or light cream
  • 1 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 cup Parmesan cheese, finely grated
  • Paprika to sprinkle on top


1Cut the top off the head of garlic. Place the garlic on a piece of aluminum foil large enough to fully cover the garlic. Pour oil over the garlic, and seal the package. In a 400 degree oven,  roast the garlic for 45-55 minutes (checking at the 45 minute mark to make sure it hasn’t burnt. When done, cool garlic, and squeeze the head until all the garlic pulp comes out.

2In a dutch oven  or an Instant Pot, place oil (or oil and butter combo) and heat until shiny. Add onions and cook, stirring often, 15 minutes, or until golden brown and tender.

3Add potatoes to saucepan with garlic, broth, and 1 cup water; heat to boiling over high heat. Add beer. Cook on High Pressure for 5 minutes, with manual release.

4Blend soup until very smooth. Add cream and parmesan. Blend again. Adjust seasoning to taste

5Serve with additional cheese and smoked paprika sprinkled on top
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