Harp and Cheese Soup Recipe

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.