Harp® and Cheese Soup

Ingredients

• 5 cups vegetable stock
• 5 cups Irish-style lager (such as Harp)
• Salt and ground black pepper to taste
• 2 1/2 pounds Yukon Gold potatoes, peeled and diced
• 5 cups heavy cream
• 3/4 leek, sliced
• 1/2 teaspoon minced garlic
• 1 sprig fresh thyme, chopped
• 1 pinch cayenne pepper, or to taste
• 5 cups shredded Irish Cheddar cheese (such as Dubliner)

Directions

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.

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.

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