Harp® and Cheese Soup recipe

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Ingredients

5 cups vegetable stock
5 cups Irish-style lager (such as Harp®)
salt and ground black pepper to taste
2 ½ pounds Yukon Gold potatoes, peeled and diced
5 cups heavy cream
¾ leek, sliced
½ teaspoon minced garlic
1 sprig fresh thyme, chopped
1 pinch cayenne pepper, or to taste
5 cups shredded Irish Cheddar cheese (such as Dubliner®)

Nutrition Info

1001.7 calories
carbohydrate: 40.5 g
cholesterol: 277.9 mg
fat: 78.9 g
fiber: 3.1 g
protein: 25.1 g
saturatedFat: 49.2 g
servingSize: -
sodium: 799.1 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine vegetable stock and lager in a stock pot, season with salt and black pepper, bring to a simmer over medium-low heat. Cook potatoes in the simmering stock mixture until tender, 20 to 30 minutes.

  2. Stir cream, leek, garlic, and thyme into the stock mixture, bring to a boil, return heat to medium-low, and cook at a simmer another 10 minutes.

  3. Sprinkle cayenne pepper into the soup. Melt cheese into the soup 1 cup at a time while blending with an immersion blender until smooth.

Recipe Yield

15 cups

Recipe Note

Based on a recipe from the Raglan Road Irish Tavern in downtown Disney, this is the most amazing soup you'll ever make. Your new 'go-to' for company! You might as well make 2 batches because you'll want leftovers.

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