Harp and Cheese Soup
This hearty soup contains generous servings of Irish-style lager, Irish Cheddar cheese, potatoes, and cream.
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.