Added to shopping list. Go to shopping list.
Ingredients50 m servings 302 cals
Original recipe yields 4 servings
- Place vegetable stock, water, and lobster base in a large stockpot; bring to a boil. Stir in potatoes; boil until tender, about 15 minutes. Drain potatoes, reserving stock.
- Melt butter in the stockpot over medium heat. Add onions and tarragon; cook and stir until onions are translucent, about 5 minutes. Add arrowroot; stir until thoroughly combined. Pour reserved stock back into the stockpot. Stir in half-and-half and bring bisque to a boil. Return potatoes to the stockpot; lower heat and simmer until heated through, about 5 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 302 calories; 10.9 g fat; 45.6 g carbohydrates; 7.2 g protein; 30 mg cholesterol; 603 mg sodium. Full nutrition