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Vermont Cheddar Bisque Recipe
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Brief Description
Use the sharpest cheddar you can find in this zesty soup.
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Main Ingredient
Potatoes
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Category: Soups
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Cuisine: American
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Prep Time: 34 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: snsdambrosio
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Posted On: Jun 04, 2020
Number of Servings:
Ingredients:
- 1 1/2 cups - Peeled potatoes cut into 1/2-inch cubes
- 2 cups - Low-sodium chicken broth
- 1/4 cups - Unsalted butter room temperature
- 1 cups - Onions finely chopped
- 3 tablespoons - All Purpose Flour
- 1 1/2 cups - 2% reduced-fat milk
- 2 teaspoons - Dijon mustard
- 1 1/2 cups - Extra sharp cheddar cheese shredded
- 1/4 teaspoons - Salt
- 1/8 teaspoons - Coarsely ground black pepper
- 1/8 teaspoons - Cayenne pepper
- 1 1/2 cups - Peeled potatoes cut into 1/2-inch cubes
- 2 cups - Low-sodium chicken broth
- 1/4 cups - Unsalted butter room temperature
- 1 cups - Onions finely chopped
- 3 tablespoons - All Purpose Flour
- 1 1/2 cups - 2% reduced-fat milk
- 2 teaspoons - Dijon mustard
- 1 1/2 cups - Extra sharp cheddar cheese shredded
- 1/4 teaspoons - Salt
- 1/8 teaspoons - Coarsely ground black pepper
- 1/8 teaspoons - Cayenne pepper
Directions:
1. Combine potatoes and broth in a large stockpot. Cover and bring to a simmer. Cook until potatoes are tender, about 8 minutes. Remove from heat.
2. Melt butter in a large skillet over medium-low heat. Add onions and cook, stirring, until translucent, 6 to 8 minutes. Add flour and cook, stirring, 1 minute. Stir into potato mixture. Cook over medium heat, stirring, until thickened.
3. Add milk and cook, stirring, about 8 minutes. Do not boil. Remove from heat and stir in mustard and about half the cheese. Stir until melted. Add remaining cheese. Season with salt, black pepper and cayenne pepper.
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