Meatless

Asiago Bisque

Source: Found on Pinterest

If you love Asiago cheese, you'll love this soup. Don't skimp on the bacon garnish

Ingredients

  • 3 c. diced onions (2 medium-large)
  • 1 c. diced celery (no big chunks)
  • 3 c. diced carrots (no big chunks)
  • 6 Tbls. butter
  • 3 large potatoes, peeled and cut into small bite sized pieces (4 cups)
  • 1 c. dry white wine
  • 3 c. chicken stock, not broth (I use Kitchen Basics)
  • 2 c. half and half
  • 1/4 t. garlic powder
  • salt and pepper, to taste
  • A little cayenne pepper or red pepper flakes, to add a little kick, if desired.
  • 1 to 1-1/2 c. Asiago cheese, grated (your choice)

Garnish

  • 14 pieces (2 per bowl) cooked center-cut or hickory smoked bacon, crumbled
  • additional shredded Asiago cheese, for garnish If desired
  • Serve with soda crackers, if desired

Instructions

In a large soup pot or Dutch oven, melt butter and sauté onions, celery and carrots until tender. Add potatoes, wine and chicken stock. Cover and cook for 20 minutes or until potatoes are soft and no longer hard.

Add half and half and garlic powder (more if you prefer); cook another 5 minutes.

Remove from heat and stir in Asiago cheese.

With an immersion blender, blend soup until creamy. A blender will also work; do in small batches (be careful, use lid and vent so soup doesn't explode and make a mess.)

Garnish with crumbled bacon pieces, shredded Asiago and red pepper flakes, if desired.

NOTE: Serves 8. This is a thick soup, if you'd like it a little thinner add a little more chicken stock, half and half or milk to thin to desired consistency.