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Ingredients40 m servings 1002 cals
Original recipe yields 8 servings (15 cups)
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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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