Sweet & savory country cooking from my table to yours!


Asiago Potato Soup




Here in Kentucky, yesterday was a blustery Winnie the Pooh sort of day.  I thought my stick house was going to blow away.  Coupled with the fact that I was under the weather with a bad cold, it just seemed like a perfect hot soup day.  I love to experiment with all soups, and I already have my favorite Creamy Loaded Potato Soup recipe.    However, I’ve been wanting to try some Asiago cheese in one of my soup recipes.  I purchased a wedge of it the other day, but wasn’t sure what I was going to use it in, but my thoughts were definitely already going in the direction of either potato or broccoli cheese soup.  After checking my fridge, I quickly ruled out the broccoli soup, since I hadn’t purchased any broccoli. 

asiagopotatosoup - 10Okay, let’s talk cheese for a second.  I don’t know if you’re a “mild cheese only” sort of person, like my hubby Don, or if you’re more of a “sharp and aged cheese” sort of person, or maybe you like both.  Well just in case you’re not familiar with Asiago Cheese, it is a semi-firm Italian cheese that is made from cow’s milk.  It melts beautifully and has its own unique tangy spicy flavor.  The younger the Asiago, the milder it is….the older the stronger and more bitter it is.  It ranges in textures, from soft to crumbly, depending on its age, and its’ flavor is reminiscent of Parmesan.  You can buy it in the specialty cheese section at your grocery store, and the one above comes in an 8 ounce wedge.  If you can’t find it, you can substitute Parmesan.  Note:  If you’ve never tried Asiago cheese, you might want to try it first as a snack with crackers or fruit, before trying it in soup, to make sure you like its unique flavor.

Okay, enough on the cheese lesson…as you can see by now, I went with the potato soup and here’s how I made it…      (the recipe follows below my illustration)



First I diced up a bunch of carrots and onion.  Since the Asiago cheese has a bit of tanginess, I added the carrots for a bit of sweetness…
asiagopotatosoup - 2Next, I melted a stick of butter in my dutch oven over medium heat…

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Then I added the carrots, onion and some minced garlic…

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And I sautéed them until the onions were translucent and the carrots partially tender, about 7-8 minutes…

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While they were sautéing I went ahead and diced up about 8-9 medium red potatoes.  I used red potatoes instead of white, since they are a little bit sweeter in taste…

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And shredded up a wedge of Asiago cheese…

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When the onions became translucent and the carrots semi tender, I add the potatoes and some chicken broth to the  onion and carrot mix…

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And some white pepper and salt…

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I let the mixture cook on medium low heat for about 25 minutes until the potatoes became tender…

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Meantime, I added three tablespoons of cornstarch to a cup of half and half and whisked the two together until the cornstarch dissolved…

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Once the potatoes were tender, I added the half and half and cornstarch mix…

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Next, I added three cups of regular 2% milk.  You can use whatever you prefer, but the one cup of half and half and the addition of cheese later, brings plenty of richness to this soup…



I slowly stirred the soup over medium heat until it became smooth and creamy, about 3-4 minutes, and removed it from the heat…



Then I added about 2/3 of my cheese, saving the rest for sprinkling on top later…



I allowed the cheese to melt, and the result was this wonderful, creamy, tangy, unique, hot soup …


And I served it up in bowls, topped with some crumbled lean bacon, green onions and more shredded cheese, with hot crusty bread rolls on the side…

I hope you enjoy this recipe!

Cindy @ My Country Table


Asiago Potato Soup

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60


Asiago cheese adds a wonderful but unique flavor to this creamy potato soup, and sweet carrots compliment the tangy cheese.


  • 1 stick real butter
  • 1 wedge of Asiago cheese, 8 ounces
  • 7-8 slices of cooked lean bacon, crumbled
  • 2 cups diced carrots
  • 2 medium diced onions
  • 1 tablespoon minced garlic
  • 1/2 teaspoon white pepper
  • 1 teaspoon salt
  • 8-9 medium red potatoes, peeled and diced, about 4 pounds
  • 2 cans low sodium chicken broth, 14.5 ounces each
  • 3 tablespoons cornstarch
  • 1 cup half and half
  • 2 cups 2% or whole milk
  • Diced green onions, green part only, optional


  1. Shred the cheese into a bowl and set aside.
  2. Melt the butter in a dutch oven or large pot over medium heat. Add the diced carrots and onion and minced garlic. Saute for about 7-8 minutes until the onions are translucent and the carrots are semi tender.
  3. Add the broth and diced potatoes and cook covered for about 25 minutes until the potatoes are very tender.
  4. Add the cornstarch to the half and half in a measuring cup and whisk with a fork until the cornstarch is dissolved and pour it into the hot soup mixture. Add the milk.
  5. Continue cooking over medium heat while whisking or stirring with a wooden spoon until the soup has slightly thickened, about 4 minutes. Remove from the heat.
  6. Add about 2/3 of the cheese and slightly stir to allow cheese to melt.
  7. Serve in bowls, and garnish with the remaining shredded cheese, bacon bits, and diced green onions if desired.


  • Serving Size: 6