I thought this soup was great, but my kids didn’t care for it. It’s pretty easy to make, but it does need to cook for a while. I used vegetarian “chicken” stock and left off the bacon.
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 (I used vegetarian “chicken” stock)
2 cups half and half
2 cups shredded Asiago cheese
6 slices of cooked bacon, chopped (I omitted)
In a large saucepan, 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 an immersion blender, blend soup until creamy or until slightly chunky, whichever your preference.
Garnish with bacon and more cheese.