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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.

Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

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.

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.

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.

Pour in the whole milk and heavy cream, stirring well to combine. Heat through gently, but do not bring to a boil.

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.

Serve the bisque hot, garnished with crumbled cooked bacon, additional shredded sharp cheddar cheese, minced fresh chives, and a dollop of sour cream.


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.

Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

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.

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.

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.

Pour in the whole milk and heavy cream, stirring well to combine. Heat through gently, but do not bring to a boil.

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.

Serve the bisque hot, garnished with crumbled cooked bacon, additional shredded sharp cheddar cheese, minced fresh chives, and a dollop of sour cream.
