Harp® and Cheese Soup

Harp® and Cheese Soup

Made  times
Laurel Leamon 2

"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
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 1002 kcal
  • 50%
  • Fat:
  • 78.9 g
  • 121%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 278 mg
  • 93%
  • Sodium:
  • 799 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


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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!

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