White Cheddar Bisque
This soup is perfect for fall and falling temperatures. It has a great amount of flavor that pairs perfectly with cornbread. It is definitely comfort food. It will keep you warm in cold weather for sure.
Alexis Wilmouth
Nov 17, 2021
1 min read
Ingredients:
- 1 stick unsalted butter
- 1 medium white onion, diced
- 3 celery stalks, diced
- 1 thick cut bacon slice
- 1/2 cup all purpose flour
- 4 cups chicken broth
- 4 cups (1 pound) sharp white cheddar cheese, grated
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1 teaspoon ground white pepper
- 1/4 cup chives
- crumbled bacon
Directions:
- In a large dutch oven, melt the butter over medium-low heat.
- Add the onion, celery and bacon. Cook about 6 minutes, until onion is tender and translucent.
- Add in the flour. Stir constantly for 2 minutes.
- Add in the chicken broth and use it to help scrape up the bits on the bottom of the pan. Bring to a boil.
- Reduce heat. When broth stops bubbling, stir in cheese.
- Slowly add in heavy cream, whisking constantly.
- Add in the salt and white pepper.
- Remove and discard the bacon slice.
- Use an immersion blender to blend the soup until smooth and velvety.
- Serve hot with sour cream, crispy bacon bits, chives and cornbread.
*Refrigerate leftovers for up to two days in an air tight container.