Vermont Cheddar Bisque
- Ready In:
- 34mins
- Ingredients:
- 11
- 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
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
I grew up in Tucson but moved to Colorado in 1989 and live in a household with my husband, Dad, daughter and 3-year old twin granddaughters. Our 8-year old grandson spends 2 nights a week with us. All of that adds up to often difficult menu ideas to met everyone's tastes.
Zaar is very addicting and I love trying the recipes I find here. I like to find recipes of people that I see are still active on Zaar and love it when I hear back from the Chef after I review the recipe. Everytime someone reviews one of my recipes, I like to find one of theirs to make and review as quickly as possible. It's a way for me to find great chefs I don't know yet too!
My husband has high blood sugar so we try to watch our carbs, but it is not easy because we love them so much!
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