Root Vegetable Bisque
  1. Peel and chop the rutabaga. Slice parsnips, carrots and celery. Peel and slice russet potatoes. Add all the vegetables to a large pot, and then add the salt, water, chicken broth and bay leaves. Bring to a strong simmer and cook for 30 minutes or until vegetables are tender. Turn off the heat and let the mixture rest for 20 minutes or more.
  2. Remove bay leaves, then add soup (including broth) to a blender in batches. Do not load the blender more than two-thirds full because the mixture will be warm and steam will build up. Puree in batches and return to the pot. Add all the cheese, and reheat the soup until most of the cheese melts. Serve.
Recipe Notes

Tip: You can make this soup a day in advance and simply stir the cheese into the pureed soup, then reheat when it’s time to serve.