This smooth and creamy Asiago Bisque recipe is perfect for a cold night in when you’re in the mood for something different. The bacon garnish adds a savory crunch that you will love. Definitely a restaurant quality recipe!
This Asiago Bisque has the perfect balance of flavors. A little bit of wine, a creamy broth, a few potatoes, and of course….Asiago cheese.
I am a huge soup fan. I eat it all year long. Classic favorites include my Split Pea Soup and my French Onion Soup, (super popular here on the blog). But sometimes it’s nice to have something a little bit different. That’s where this Asiago Bisque comes in.
- Yellow Onion
- Potatoes- I use Russets
- White Wine- Additional chicken broth may be used instead
- Chicken Broth- homemade broth is best if possible, especially in soups.
- Half and Half
- Asiago Cheese- Shredded from a block at home for creamiest consistency. The higher quality, the better.
- Bacon- To Garnish
How to Make it
- Melt butter in a medium saucepan over medium heat. Add diced carrots, celery, and onions. Cook until softened, about 5 minutes.
- Add potatoes, wine, and chicken broth. Cover and cook for 35 minutes, until potatoes are fork tender.
- Gradually pour in the half and half, stirring as you do so.
- Remove soup from heat. Gradually sprinkle in the cheese and stir to combine.
- Blend until creamy. And immersion blender makes this easy to do right in the soup pot.
- Garnish with bacon and serve.
Cream based soups such as this don’t reheat quite as well when reheated due to the dairy components, however you can refrigerate for up to 3 days and reheat on the stove or in the microwave.
Reheating from a frozen state isn’t ideal for this particular soup.
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- 3 Tablespoons butter
- 1 cup diced yellow onion
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 1.5 cups peeled & cubed potatoes
- 1/2 cup white wine, Pinot Grigio is a good one
- 1 cup chicken broth
- 1 cup half and half, at room temperature
- 1 cup shredded Asiago cheese
- 4 slices cooked bacon, chopped
- Add butter, onions, carrots, and celery to a medium saucepan and heat on medium until vegetables are tender.
- Mix in the potatoes, then add the wine and chicken broth. Cook, covered, for 35 minutes or until potatoes or tender.
- Slowly pour in the half and half and heat for another 5 minutes.
- Remove the soup from heat and mix in the Asiago cheese.
- Blend the soup until creamy or until slightly textured, depending on your preference. I used my Immersion Blender for this.
- Spoon into serving bowls and garnish with crumbled bacon. Serve.