Recipe Details
Ingredients
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5cupsvegetable stock
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5cupsIrish-style lager (such as Harp®)
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salt and ground black pepper to taste
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2 ½poundsYukon Gold potatoes, peeled and diced
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5cupsheavy cream
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¾leek, sliced
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½teaspoonminced garlic
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1sprigfresh thyme, chopped
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1pinchcayenne pepper, or to taste
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5cupsshredded Irish Cheddar cheese (such as Dubliner®)
Cooking Directions
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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.
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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.
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Sprinkle cayenne pepper into the soup. Melt cheese into the soup 1 cup at a time while blending with an immersion blender until smooth.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories1002 | |
| % Daily Value * | |
| Total Fat 79g |
101% |
| Saturated Fat 49g |
246% |
| Cholesterol 278mg |
93% |
| Sodium 799mg |
35% |
| Total Carbohydrate 41g |
15% |
| Dietary Fiber 3g |
11% |
| Total Sugars 3g |
|
| Protein 25g |
50% |
| Vitamin C 2mg |
2% |
| Calcium 630mg |
48% |
| Iron 1mg |
6% |
| Potassium 240mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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