Three Cheese Bisque
Bisque generally refers to a thick, creamy soup that contains shellfish. Recently, bisque has evolved to refer to any creamy soup, and Three Cheese Bisque definitely fits the bill for creaminess! Loaded with potatoes, vegetables, and three different cheeses, it is enough to be a meal. Plus, it is topped with thick-cut bacon for an extra amazing flavor! (Warning: do NOT leave the bacon out. It really makes this soup over-the-top amazing!)
Three Cheese Bisque Recipe
Yes, there are a lot of ingredients you need for Three Cheese Bisque, but that is what sets it apart from other soups. Get those vegetables chopped and ready to go!
How to Make Three Cheese Bisque
To make Three Cheese Bisque, it’s a matter of getting out your Dutch oven (or heavy pot) and combining all the vegetables and cheeses together.
- First, melt the butter over medium heat.
- Cook the onions, celery, and carrots until they are soft (about 5-10 minutes).
- Add in the potatoes, white wine, chicken stock, and thyme, and cover the pot, cooking for about 20 minutes.
- Remove your pot from the heat and add the half & half and all three kinds of cheese. Use an immersion blender to get that creaminess that bisques are known for.
- Top it off with the bacon and a little more cheese, if you wish! Serve it with some homemade breadsticks for a comforting and delicious meal.
Looking for More Hearty Soups?
Three Cheese Bisque
Loaded with vegetables, Three Cheese Bisque is a creamy, cheesy soup that will warm you up and fill you up on these cold, winter days!
- ½ cup (1 stick) butter
- 2 medium red onions, chopped
- 3 ribs celery, chopped
- 1 red pepper, chopped
- 3 cups carrots, chopped
- 4 cups potatoes (about 8 Yukon Gold potatoes), peeled and cut into ½ inch pieces
- 1 cup white wine
- 3 cups chicken stock
- 1 tablespoon fresh thyme, finely diced
- 2 cups half and half
- 2 tablespoons salt
- 1 cup asiago cheese, shredded
- 1 cup romano cheese, shredded
- 1 cup parmesan cheese, shredded
- 1 package thick-cut bacon, cooked and chopped
In a large dutch oven, melt butter.
Add onions, celery, and carrots and cook until soft (about 5-10 minutes).
Add potatoes, white wine, chicken stock, and thyme. Cover and cook for 20 minutes.
Remove from heat and add the half and half, asiago, romano, and parmesan cheeses, and salt. Cook 5 more minutes.
Blend soup with an immersion blender until creamy.
Garnish with bacon and cheese.
Garnish with parsley.