Name: Harp and Cheese Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Vegetable stock - 5 cups; Irish-style lager (such as Harp®) - 5 cups; Salt and ground black pepper to taste - 5 cups; Yukon Gold potatoes, peeled and diced - 2 ½ pounds; Heavy cream - 5 cups; Leek, sliced - ¾; Minced garlic - ½ teaspoon; Fresh thyme, chopped - 1 sprig; Cayenne pepper, or to taste - 1 pinch; Shredded Irish Cheddar cheese (such as Dubliner®) - 5 cups

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Harp and Cheese Soup

1. Vegetable stock - 5 cups

2. Irish-style lager (such as Harp®) - 5 cups

3. Salt and ground black pepper to taste - 5 cups

4. Yukon Gold potatoes, peeled and diced - 2 ½ pounds

5. Heavy cream - 5 cups

6. Leek, sliced - ¾

7. Minced garlic - ½ teaspoon

8. Fresh thyme, chopped - 1 sprig

9. Cayenne pepper, or to taste - 1 pinch

10. Shredded Irish Cheddar cheese (such as Dubliner®) - 5 cups

How to cook deliciously - Harp and Cheese Soup

1. Stage

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. Stage

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. Stage

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