Harp® and Cheese Soup

Harp® and Cheese Soup

1
Laurel Leamon 1

"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."

Ingredients

40 m servings 1002 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 1002 kcal
  • 50%
  • Fat:
  • 78.9 g
  • 121%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 278 mg
  • 93%
  • Sodium:
  • 799 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

1
  1. 3 Ratings

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Changed the vegetable stock to chicken stock, used only one bottle of beer and made the difference with the stock, added carrot "matchsticks", it was pretty good!