harp® and cheese soup

Ingredients

• Servings: 15
• 5 cups vegetable stock
• 5 cups irish-style (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®)

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• combine vegetable stock and 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.