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4.5 from 2 ratings

Asiago Bisque

This thick & creamy Asiago bisque is topped with crunchy bacon and a touch of parsley. It's a simple, yet savory, must-try recipe!


  • 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.


Calories: 445kcal, Carbohydrates: 21g, Protein: 16g, Fat: 30g, Saturated Fat: 16g, Cholesterol: 76mg, Sodium: 903mg, Potassium: 723mg, Fiber: 3g, Sugar: 3g, Vitamin A: 4765IU, Vitamin C: 18.6mg, Calcium: 417mg, Iron: 3.2mg