By: Chef Matt Chatfield

Roasted Potato Bisque

Yields about 8 cups


3 russet potatoes, medium size

5 strips of bacon, cut 1/4 inch strips

1 cup onion diced

1/2 corn niblets

4 tablespoons of butter

4 tablespoons of flour

3 cups of chicken stock, warmed

1 cup of whole milk or half n half

Kosher salt to season

White pepper to season

1/2 cup cheddar jack cheese blend

2 tablespoons fresh parsley to garnish


1. Roast off potatoes several hours or a day ahead of time for the soup. 400 F for 40-45 minutes.

2. Preheat a 2-quart saucepan over medium heat for 2 minutes, then add cut bacon.

3. Cook bacon till it starts to crisp a little. Add the onion and corn to the pot, and continue to cook for 3-4 minutes.

4. When the onion starts to caramelize with the corn in the pan, add the butter and stir well.

5. Add the flour to the pot and stir for 2 minutes to cook the Roux (this will help the soup thicken up nicely).

6. Using a whisk, stir in the warmed chicken stock, and the milk. Continue to stir till the mixture comes to a boil, or simmer. It will not thicken until this happens.

7. Check the seasonings and adjust with the salt and white pepper. Reduce soup to a low simmer at this point.

8. Peel the roasted potatoes, then dice about ½ inch. Add the cheese into the soup, and finally, the potatoes.

9. Any stirring at this point should be should with a spoon so you do not break up the potatoes.

10. Serve garnished with a sprinkle of chopped fresh parsley.