Description
Asiago cheese adds a wonderful but unique flavor to this creamy potato soup, and sweet carrots complement the tangy cheese.
Ingredients
Units
Scale
- 1 stick real butter
- 1 wedge of Asiago cheese, 8 ounces
- 2 cups diced carrots
- 2 medium diced onions
- 1 tablespoon minced garlic
- 1/2 teaspoon white pepper
- 1 1/2 teaspoons 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
- Crumbled cooked bacon, optional
Instructions
- Shred the cheese into a bowl and set aside.
- Melt the butter in a dutch oven or large pot over medium heat. Add the diced carrots and onion. Saute for about 7-8 minutes until the onions are translucent and the carrots are semi-tender. Add the garlic and saute for two more minutes.
- Add the broth, diced potatoes, salt and pepper, and cook covered for about 25 minutes until the potatoes are very tender.
- Add the cornstarch to the half & 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.
- 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.
- Add about two-thirds of the cheese and slightly stir to allow cheese to melt.
- Serve in bowls, and garnish with the remaining shredded cheese, bacon bits, and diced green onions if desired.
Nutrition
- Serving Size: 6