Chipotle Cheddar Bisque

chipotle cheddar bisqueA trifecta win on derby day called for a trifecta of pepper garnish.

Adapted from






  • 4 c mashed potatoes
  • 1 onion, roughly chopped
  • 1 tbs minced garlic
  • 1 tbs DEVO chipotle EVOO
  • 2 oz canned chipotle chiles with adobo sauce
  • 4 c vegetable stock
  • 1 c heavy cream
  • 1 tsp ground cumin
  • 1 tsp ground chili
  • 1 c grated Mexican shredded cheese, plus additional for garnish
  • Freshly sea salt and pepper to taste

Pepper Garnish:

  • ½ red bell pepper, seeded and diced
  • ½ yellow bell pepper, seeded and diced
  • ½ orange bell pepper, seeded and diced
  • ¼ c fresh cilantro, chopped
  • 1 tbs chopped red onion
  • 1/2 lime



  • In large stock pot add mashed potatoes, stock and cream.
  • Add cumin and chili.
  • In sauté pan over high heat, sauté onions and garlic in olive oil for about 1 minute.
  • Add chipotle chiles and adobo sauce and lower heat to medium.
  • Cook until onions are translucent; add to potatoes.
  • Add cheese, salt and pepper to potatoes.
  • Use immersion blender to mix until smooth.
  • Add sea salt and pepper to taste.
  • Transfer soup to individual serving bowls and garnish with pepper mixture.

Pepper Garnish:

  • In small bowl, mix bell peppers, cilantro and onion.
  • Squeeze lime over pepper mixture and stir.


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