Vermont Cheddar Bisque

  • Yield: 5 servings
  • Prep: 5 mins
  • Cook: 28 mins

No one has ever asked me, but I've thought about what I'd like to eat for my last meal. I'm pretty sure it would be Welsh rarebit on toast points. This soup is just a step or two removed from that dish. The flavor is virtually the same; it's just thinner, though still quite full-bodied, Ken Haedrich says.


1 1/2cups peeled potatoes, cut into 1/2-inch cubes
2cups low-sodium chicken broth
1/4cup unsalted butter at room temperature
1cup finely chopped onions
3tablespoons all-purpose flour
1 1/2cups 2% reduced-fat milk
2teaspoons Dijon mustard
1 1/2cups shredded extra-sharp Cheddar cheese
1/4teaspoon salt
1/8teaspoon Coarsely ground black pepper
1/8teaspoon cayenne pepper


  1. 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.
  2. 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.
  3. 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.

Recipe reprinted with permission from Ken Haedrich’s Soup Makes the Meal (Harvard Common Press, 2001). 

Nutritional Info *per serving

  • Calories 330
  • Glycemic Load 0
  • Fat 22g
  • Saturated Fat 14g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 65mg
  • Sodium 440mg
  • Potassium 350mg
  • Carbohydrate 21g
  • Fiber 2g
  • Sugars 5g
  • Protein 13g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 10%
  • Calcium 35%
  • Iron 4%