Granulated Garlic & Onion Potato Cheese Soup

When you don’t have fresh garlic or onion on hand, you can still make a warm, comforting bowl of cheesy potato soup with ingredients you most likely have hanging out in your spice cabinet. Granulated or powdered garlic and onion add so much flavor to almost any recipe, especially when paired with other dried herbs and seasonings. This potato and cheese soup is the perfect example of how granulated or powdered garlic and onion can create a rich, creamy, flavorful bowl of cheesy goodness.

As a food blogger, sometimes one delicious recipe leads to another bonus recipe that is just as amazing. So much so, that you can’t imagine making one recipe again without the other. This creamy soup is a great example of that. I basically made this potato soup because I had potatoes shriveling up into prune-like raisins yet again in my kitchen. In our house, it seems to be a never-ending occurrence. Anyway, since I didn’t have any onions or garlic on hand, I turned to my spice cabinet for added flavor. And, of course, a healthy dose of cheese.

After making the soup with granulated garlic and onion, dried herbs and seasonings, a bottle of lager, and lots and lots of cheese, I still felt like something was missing. A little bit of sweetness. So, I decided to grab a coconut cake mix from my pantry and fancy it up a bit. A little bit of melted butter, a few eggs, some yellow cornmeal, a touch of salt, a few tablespoons of honey, and a sprinkle of unsweetened coconut was all it took. Now, instead of just having a bowl of cheesy potato soup for dinner, I was also eating Cornmeal Coconut Cake Mix Butter Cookies as well.

Now, if you’re thinking to yourself that soup and cookies sound like a truly odd, out-of-the-ordinary combination, I beg you to give these two recipes a chance. They go so well together. So well, in fact, that as I stated earlier, I can’t imagine making one again without the other. And since both of these recipes use common spice cabinet and pantry ingredients, you shouldn’t have too much trouble whipping them up to give them a try. Let me know what you think. I’m excited to hear your opinion. I think you’re going to be pleasantly surprised. Plus, who doesn’t want to eat cookies for dinner?

Ingredients:

• 1 Teaspoon Kosher Salt
• 1 Teaspoon Granulated Garlic or Garlic Powder
• 1 Teaspoon Granulated Onion or Onion Powder
• 1 Teaspoon Dried Thyme
• 1 Teaspoon Mustard Powder
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 2 Tablespoon Unsalted Butter
• 1 (12-oz.) Bottle of Lager Beer
• 1 (32.oz.) Carton of Low-Sodium Chicken Broth
• 2.5 Pounds Red Potatoes, Peeled & Cubed
• 1 1/2 Cups Half & Half
• 1 Tablespoon Whole Grain Dijon Mustard
• 1 Tablespoon Dried Parsley
• 1 Tablespoon Dried Chives
• 8 oz. White Cheddar, Freshly Grated
• Honey (Optional)
• Hot Sauce (Optional)

Directions:

1. In a small bowl, mix together the salt, granulated garlic or garlic powder, granulated onion or onion powder, thyme, mustard powder, black pepper, and red pepper flakes.
2. Melt the butter in a large Dutch oven or stockpot over medium-high heat. When the butter is melted, add the seasonings. Cook for 30 seconds, stirring constantly.
3. Add the bottle of beer. Cook for 2 minutes, stirring constantly.
4. Add the chicken broth and peeled cubed potatoes. Cover and cook for 15 minutes.
5. Uncover and stir in the half & half. Cook for 5 minutes, stirring occasionally.
6. Purée half of the potato soup in a blender until smooth.
7. Add the puréed soup back into the pot with the unblended soup and stir in the Dijon, parsley, and chives. Cook for 5 minutes, stirring occasionally.
8. Add the grated cheese to the soup a little bit at a time, stirring in between each addition. Cook for a few additional minutes or until all of the cheese is incorporated and melted.
9. Serve with a drizzle of honey or hot sauce if desired.

Suggestions:

• You can use either granulated or powdered garlic and onion in this recipe.
• Beer adds flavor. If you choose not to use it, you can replace it with additional broth, stock, or water.
• Make sure to cube the potatoes so that they are roughly the same size. This will ensure that they cook at the same rate.
• You can leave all of this soup unblended if you choose, however, I like the creaminess the puréed soup adds.
• Add the Dijon, parsley, and chives after blending the soup, so that they are visible when serving.
• Drizzling a little bit of honey and/or hot sauce on top of this soup helps balance out its garlic and onion flavor.

Improvements:

• Serve this soup with these Cornmeal Coconut Cake Mix Butter Cookies. You won’t be disappointed.
• Top with crispy, crumbled bacon.
• Replace 1/3 of the red potatoes with peeled and sliced carrots.
• CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes.

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Yum

Granulated Garlic & Onion Potato Cheese Soup

Ingredients:

• 1 Teaspoon Kosher Salt
• 1 Teaspoon Granulated Garlic or Garlic Powder
• 1 Teaspoon Granulated Onion or Onion Powder
• 1 Teaspoon Dried Thyme
• 1 Teaspoon Mustard Powder
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 2 Tablespoon Unsalted Butter
• 1 (12-oz.) Bottle of Lager Beer
• 1 (32.oz.) Carton of Low-Sodium Chicken Broth
• 2.5 Pounds Red Potatoes, Peeled & Cubed
• 1 1/2 Cups Half & Half
• 1 Tablespoon Whole Grain Dijon Mustard
• 1 Tablespoon Dried Parsley
• 1 Tablespoon Dried Chives
• 8 oz. White Cheddar, Freshly Grated
• Honey (Optional)
• Hot Sauce (Optional)

Directions:

1. In a small bowl, mix together the salt, granulated garlic or garlic powder, granulated onion or onion powder, thyme, mustard powder, black pepper, and red pepper flakes.
2. Melt the butter in a large Dutch oven or stockpot over medium-high heat. When the butter is melted, add the seasonings. Cook for 30 seconds, stirring constantly.
3. Add the bottle of beer. Cook for 2 minutes, stirring constantly.
4. Add the chicken broth and peeled cubed potatoes. Cover and cook for 15 minutes.
5. Uncover and stir in the half & half. Cook for 5 minutes, stirring occasionally.
6. Purée half of the potato soup in a blender until smooth.
7. Add the puréed soup back into the pot with the unblended soup and stir in the Dijon, parsley, and chives. Cook for 5 minutes, stirring occasionally.
8. Add the grated cheese to the soup a little bit at a time, stirring in between each addition. Cook for a few additional minutes or until all of the cheese is incorporated and melted.
9. Serve with a drizzle of honey or hot sauce if desired.

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Try these Cornmeal Coconut Cake Mix Butter Cookies with this Granulated Garlic & Onion Potato Cheese Soup. You’ll have a hard time choosing whether these soft, tender, chewy, and crunchy coconut and cornmeal butter cookies are best served as a dessert or as a sweet side to a savory meal. They’re lovely on their own, however, they’re also the perfect accompaniment to a spicy or creamy bowl of soup, chili, or chowder. And since these sweet and salty, buttery cornmeal cookies are made with a coconut cake mix, you may just find yourself making them at least once a week. CLICK HERE for the recipe.

Jolene’s Recipe Journal is hosting this #NationalGarlicMonth Festive Foodies event. Make sure to check out all of the other amazing garlic recipes below.

• Garlic Butter Pasta by Jolene’s Recipe Journal
• Sauteed Garlic Spinach Agrodolce by Palatable Pastime
• Garlic Scape Butter by Art of Natural Living
• Caesar Tartlets with Sweet Garlic Butter Crusts by Karen’s Kitchen Stories
• Garlic Rolls by The Spiffy Cookie
• Ginger Garlic Quinoa by Magical Ingredients
• One Pot Penne Alfredo by A Day in the Life on the Farm
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