Asiago Bisque

 

3 cups chopped onion

1 cup chopped celery

3 cups chopped carrots

6 T. butter

4 cups chopped and peeled potatoes, cut into small bite sized pieces

1 cup white wine

2 cups chicken stock

2 cups half and half

2 cups shredded Asiago cheese

6 slices of cooked bacon, chopped

 

In a large sauce melt butter and sauté onions, celery, and carrots until tender. Add potatoes, wine and chicken stock. Cover and cook for 20 minutes. Add cream and cook for another 5 minutes. Remove from heat and stir in the Asiago cheese. With an immersion blender, blend soup until creamy or until slightly chunky, whichever your preference. Garnish with bacon and more cheese.