Garlicky Cheddar Cheese Bisque

Total Time Prep: 30 min. Cook: 40 min.
Yield 6 servings
Test Kitchen Approved
I came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. —Patricia Harmon, Baden, Pennsylvania

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 1 medium leek (white portion only), sliced
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped peeled parsnip
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2/3 cup dry white wine
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 can (12 ounces) evaporated milk
  • 2 cups shredded sharp white cheddar cheese
  • Crushed baked pita chips
  • Minced fresh parsley

Directions

  1. In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender. Add garlic; cook 1-2 minutes longer.
  2. Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. Meanwhile, in a small bowl, mix cornstarch and water until smooth.
  3. Process soup in batches in a food processor until smooth. Return all to pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently. Add cheese; cook and stir until cheese is blended. Top servings with crushed pita chips and parsley.

Nutrition Facts

1 cup: 320 calories, 19g fat (12g saturated fat), 68mg cholesterol, 1307mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 13g protein.

I came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. —Patricia Harmon, Baden, Pennsylvania
Recipe Creator

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