Loaded Potato Broccoli Cheese Bisque
Loaded Potato Broccoli Cheese Bisque
Ingredients
For the Bisque Base
- 3 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 russet potatoes, peeled and diced into 1/2-inch cubes
- 2 cups fresh broccoli florets, chopped into small pieces
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Garnish
- 4 strips cooked bacon, crumbled
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons fresh chives, minced
- 1/4 cup sour cream
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 3
Sprinkle the all-purpose flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the bisque.
⏱️ 2 min
- 4
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, then add the diced russet potatoes. Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the potatoes are fork-tender.
⏱️ 15 min
- 5
Add the chopped fresh broccoli florets to the pot. Continue to simmer, uncovered, for another 5-7 minutes, or until the broccoli is tender-crisp.
⏱️ 7 min
- 6
Pour in the whole milk and heavy cream, stirring well to combine. Heat through gently, but do not bring to a boil.
⏱️ 3 min
- 7
Remove the pot from the heat. Gradually stir in the shredded sharp cheddar cheese until it is completely melted and smooth. Season with salt and black pepper to taste.
⏱️ 3 min
- 8
Serve the bisque hot, garnished with crumbled cooked bacon, additional shredded sharp cheddar cheese, minced fresh chives, and a dollop of sour cream.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Potato Broccoli Cheese Bisque
Ingredients
For the Bisque Base
- 3 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 russet potatoes, peeled and diced into 1/2-inch cubes
- 2 cups fresh broccoli florets, chopped into small pieces
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Garnish
- 4 strips cooked bacon, crumbled
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons fresh chives, minced
- 1/4 cup sour cream
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
Sprinkle the all-purpose flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the bisque.
⏱️ 2 min - 4
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, then add the diced russet potatoes. Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the potatoes are fork-tender.
⏱️ 15 min - 5
Add the chopped fresh broccoli florets to the pot. Continue to simmer, uncovered, for another 5-7 minutes, or until the broccoli is tender-crisp.
⏱️ 7 min - 6
Pour in the whole milk and heavy cream, stirring well to combine. Heat through gently, but do not bring to a boil.
⏱️ 3 min - 7
Remove the pot from the heat. Gradually stir in the shredded sharp cheddar cheese until it is completely melted and smooth. Season with salt and black pepper to taste.
⏱️ 3 min - 8
Serve the bisque hot, garnished with crumbled cooked bacon, additional shredded sharp cheddar cheese, minced fresh chives, and a dollop of sour cream.
⏱️ 2 min