Vermont Cheddar Bisque

The October 11-17, 2009 issue of the American Profile in my Saturday newspaper insert was entitled "Soup's On" A former Navy Seabee (Ken Haedrich) builds hearty soups for the fall and this is one of the soups that looked delicious to me. The recipes are from Ken's book Soup Makes the Meal (Harvard Common Press, 2001). Ken says about the recipe: "No one has ever asked me, but I've thought about what I'd like to eat for my last meal. I'm pretty sure it would be Welsh rarebit on toast points. This soup is just a step or two removed from that dish. The flavor is virtually the same; it's just thinner, though still quite full-bodied".

• Ready In: 34 mins
• Serves: 5

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. 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.