Garlicky Cheddar Cheese Bisque
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
Reviews
My family enjoyed it and said they'd like to have it again. I only had onions, carrots and potatoes, but they worked fine. I added a teaspoon of dried thyme too. I don't keep evaporated milk on hand, so I stir powdered milk into skim milk to make the equivalent. And mine didn't seem to need thickening, so I omitted the cornstarch mixture. Really good soup for a cold day!
Loved this soup, as did all of our guests! It's surprisingly flavourful!!! Well done!
Silky smooth, tasty soup. Substituted chopped sweet onion for the leek, small potato for the parsnip and 2% milk for evaporated milk as that's what I had on hand.
This is one of the best soups I have ever had and I am not a big soup fan. Light but full body taste. Our entire family rated it a 10 ! Had it Christmas dinner warmup and will be making it for New Years as well.
Fixed as is, we thought it was very good! I wouldn't change a thing. You can really taste the root vegetables and the garlic/cheese sets it off nicely. Goes very well with a freshly baked loaf of bread (hint: can be found in the frozen section with the yeast rolls)- wouldn't really say that's fresh bread, but hey, it's better than those already baked loafs sold in common grocery stores.