Potato Carrot and Cheese Bisque


Today’s soup recipe is so darn good!

I enjoyed a bowl of it for lunch today, and realized I hadn’t shared this recipe with you yet.

Sorry to say…you’ve been missing out!

This delicious soup is very easy to make, and is equally tasty if you choose to use different types of cheeses. Use what you have on hand…a little parmesan or emmenthal, or mozzarella…but try to use combination of a mild and sharp cheese for best flavour.

And here is a great tip….

If you are making home made broth, save the veggies from your stock base and use them in this soup. It will cut down your cooking time so you can enjoy a bowl that much faster!


*an original recipe by Mary Grace

*serves 4-6


1 tbsp butter
1 small onion, chopped
2 large carrots, peeled and diced
1 large potato, peeled and diced
1/2 cup white wine
3 cups chicken broth
1/2 cup whipping cream (or heavy cream)
1 cup shredded cheddar cheese
1 cup shredded asiago cheese
1 tbsp prepared pesto sauce



In a medium pot melt butter, add onion and saute 5 minutes over med heat.

Add diced carrot and potato, stir and cook 2 min.

Add wine and cook 3 minutes more.

Add chicken stock, bring to a boil, then lower heat to med-low, cover and cook 30 minutes more or until vegetables are cooked.

Using an immersion blender, puree soup until creamy.

Add cream and blend to combine well, then stir in pesto sauce and simmer a few more minutes.

Serve immediately and enjoy.

*refrigerate or freeze lefovers



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