Potato Bisque with Grilled Cheese Croutons

Comfort happens with this creamy bowl of potato bisque. Crispy grilled cheese croutons and a splash of My Brother’s House Salsa add cheesy goodness with a bit of spice. A real palate pleaser that is easily doubled.  

For the Bisque:
2 cups/3-4 medium Yukon Gold Potato (peeled and diced)
4 cups chicken stock
1 teaspoon celery seed
½ teaspoon salt
1 cup sour cream
1 tablespoon flour
My Brother’s House Salsa
scallions, chopped
freshly ground white pepper
 
For the Croutons:
4 slices sandwich bread
2-4 slices of American cheese (use one or two slices depending on how cheesy you like it!)
olive oil (olive oil makes a crispier finish than butter!)

To prepare bisque:
In medium saucepan combine diced potato with stock, celery seed, salt. Cook over medium heat until potatoes are fork tender - about 20 minutes. While potatoes are cooking assemble grilled cheese croutons and set aside.
When potatoes are done, combine sour cream and flour in small mixing bowl. Whisk into potato mixture. Using immersion blender or blender blend until smooth. Return to stove and heat through on low heat while you are cooking grilled cheese. 
 
To assemble and cook grilled cheese:
Place one or two slices of cheese in between two slices of bread and brush olive oil on outer sides.  
On griddle or hot skillet, toast the grilled cheese about 1 ½ minutes per side until crispy, golden brown and cheese is melting.  Place on cutting board and using a bread knife, cut into bite size squares.

To serve:  Ladle hot bisque into bowls and spoon 1-2 tablespoons of My Brother’s House Salsa into soup, and then garnish with grilled cheese croutons, scallions, and freshly ground white pepper.