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Harp® and Cheese Soup

Laurel Leamon

"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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40 m servings 1002 cals
Original recipe yields 8 servings (15 cups)

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  • Prep

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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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 1002 calories; 78.9 g fat; 40.5 g carbohydrates; 25.1 g protein; 278 mg cholesterol; 799 mg sodium. Full nutrition

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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!