There is a wonderful restaurant chain where I live called Kneaders (not sure if it is everywhere in the United States, but it very well could be). Anywho. The weather was pretty cold here recently and I was feeling lazy and didn’t want to cook dinner. Ever feel like that? ;) So I drove myself on over to Kneaders and looked over the soup menu to bring some home to my family. One specifically caught my eye.
I ADORE asiago cheese. I could eat it on or in anything. Okay, maybe not everything, but pretty dang close.
So naturally when I read the name of that soup it was the winner for dinner. And oh. my. gosh. It was INCREDIBLE! So great in fact, that I had to recreate it a few days later.
This copy-cat tasted pretty dang close to the real deal.
If you are looking for a filling, delicious and unique soup to change things up from the norm, this is a great one!
- 3 cups chopped onion
- 1 cup chopped celery
- 3 cups chopped carrots
- 6 Tablespoons 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 saute onions, celery, and carrots until tender. Add potatoes, wine and chicken stock. Cover and cook for 20 minutes.
- Add cream and cook another 5 minutes.
- Remove from heat and stir in the Asiago cheese.
- With and immersion blender, blend soup until creamy or until slightly chunky, whichever your preference.
- Garnish with bacon and more cheese.