Ingredients
- 3 tablespoons butter
- 1 cups diced yellow onion
- 3/4 cups carrots
- 3/4 cups diced celery
- 1 1/2 cups cubed potatoes
- 1/2 cups white wine
- 1 cups chicken broth
- 1 cups half & half
- 1 cups shredded asiago cheese
- 4 slices cooked bacon
Preparation
Step 1
Add butter, onions, carrots, and celery to a medium saucepan and heat on medium until vegetables are tender.
Mix in the potatoes, then add the wine and chicken broth. Cook, covered, for 35 minutes or until potatoes or tender.
Slowly pour in the half and half and heat for another 5 minutes. *My half and half didn't dissolve perfectly into the soup mixture, but once you blend it, it's all good!
Remove the soup from heat and mix in the Asiago cheese.
Blend the soup until creamy or until slightly textured, depending on your preference. I used my Nuri-Bullet and blended it until it was completely creamy! (De-lish!)
Spoon into serving bowls and garnish with crumbled bacon, parsley, and maybe even a sprinkle of cheese ;)