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