Creamy Smoked Cheddar Potato Bisque
Creamy Smoked Cheddar Potato Bisque
Warm up with this comforting American-style creamy soup featuring smoked cheddar and tender potatoes, rooted in the classic flavors of the United States - a perfect cold-weather treat.
š Ingredients
- 3 large Russet potatoes
- 1 cup, shredded Smoked cheddar cheese
- 1 medium Onion
- 2 cloves Garlic
- 4 tbsp Butter
- 2 tbsp All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 tsp Salt
- 1/2 tsp Black pepper
šØāš³ Instructions
- 1
Step 1: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- 2
Step 2: Add the minced garlic and cook for another minute, until fragrant.
- 3
Step 3: Peel and chop the potatoes, then add them to the pot with 1 cup of chicken broth. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
- 4
Step 4: Use an immersion blender to puree the soup until smooth.
- 5
Step 5: In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk to combine. Cook for 1-2 minutes, or until lightly golden.
- 6
Step 6: Slowly pour in the remaining 3 cups of chicken broth, whisking constantly to avoid lumps.
- 7
Step 7: Bring the mixture to a simmer and cook for 2-3 minutes, or until thickened.
- 8
Step 8: Stir in the heavy cream and cook for an additional minute.
- 9
Step 9: Add the cooked potatoes, smoked cheddar cheese, salt, and black pepper to the pot. Stir until the cheese is melted and the soup is heated through.
- 10
Step 10: Taste and adjust the seasoning as needed. Serve hot, garnished with chopped chives or scallions if desired.
- 11
Step 11: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently before serving.
š” Pro Tips
For a smoother soup, strain it through a fine-mesh sieve before serving. To make this recipe more substantial, add diced cooked bacon or ham.