Magnolia Table Joanna Gains

A COLLECTION OF RECIPES FOR GATHERING

White Cheddar Bisque

Makes 5-6 servings

  • 1/2 stick salted butter

  • 1 medium onion, medium dice

  • 1 stalk celery, medium dice

  • 1 slice thick-cut bacon (optional)

  • 2 small russet potatoes, peeled + medium dice

  • 1 small head cauliflower, cut into florets

  • 1 cup dry white wine

  • 4 cups chicken stock or water

  • 4 cups white cheddar cheese, grated

  • 1/2 cup sour cream

  • salt + pepper to taste

  1. In a large soup pot, melt the butter over medium heat. Add onion, celery, and bacon and cook until the onion is translucent.

  2. Add diced potatoes, cauliflower florets, and white wine. Give ingredients a stir (scraping up the bits at the bottom of the pot) and continue to cook until the wine has reduced by 1/2.

  3. Pour in chicken stock or water, lower the heat to medium-low and cover with a lid. Let cook until potatoes and cauliflower are tender.

  4. Once vegetables are tender, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, work in batches to process in a standard blender. **Fill blender no more than 1/2 way full and removing the steam vent from the lid.

  5. Once the soup is smooth and velvety, add grated cheese + sour cream.

  6. Season with salt + pepper to taste.

    **Serve with your favorite crusty bread + salad for a full meal.