Vermont Cheddar Bisque

11 ingredients
3 steps

Ingredients

  • 1 1/2 cups peeled potatoes, cut into 1/2-inch cubes
  • 2 cups low sodium chicken broth
  • 1/4 cup unsalted butter
  • 1 cup onion, finely chopped
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups 2% low-fat milk
  • 2 teaspoons Dijon mustard
  • 1 1/2 cups extra-sharp cheddar cheese, shredded
  • 1/4 teaspoon salt
  • fresh coarse ground black pepper
  • 1/8 teaspoon cayenne pepper

Directions

  1. 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. 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. 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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