Vermont Cheddar Bisque - cooking recipe

Ingredients

1 1/2 cups peeled potatoes, cut into 1/2-inch cubes
2 cups low sodium chicken broth
1/4 cup unsalted butter
1 cup onion, finely chopped
3 tablespoons all-purpose flour
1 1/2 cups 2% low-fat milk
2 teaspoons Dijon mustard
1 1/2 cups extra-sharp cheddar cheese, shredded
1/4 teaspoon salt
fresh coarse ground black pepper
1/8 teaspoon cayenne pepper

Preparation

Combine potatoes and broth in a large stockpot. Cover and bring to a simmer. Cook until potatoes are tender, about 8 minutes. Remove from heat.
Melt butter in a large skillet over medium-low heat. Add onions and cook, stirring, until translucent, 6 to 8 minutes. Add flour and cook, stirring, 1 minute. Stir into potato mixture. Cook over medium heat, stirring, until thickened.
Add milk and cook, stirring, about 8 minutes. Do not boil. Remove from heat and stir in mustard and about half the cheese. Stir until melted. Add remaining cheese. Season with salt, black pepper and cayenne pepper.