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Made with a lobster base, this soup is a great meld of vegetables with a hint of seafood. Top each serving with shredded Cheddar cheese and chopped fresh parsley.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

302.4 calories; 7.2 g protein; 45.6 g carbohydrates; 30.4 mg cholesterol; 603.1 mg sodium. Full Nutrition