- 1 pound potatoes, thinly sliced
- 1 cup sliced onion
- 2 1/2 cups chicken broth
- 1/2 cup milk
- 1 cup fresh sliced mushrooms
- 1/2 cup red bell pepper, diced
- 1/2 cup chopped green onions
- 1 cup freshly grated Asiago cheese
- salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- In 3 quart saucepan, combine potatoes, onions and broth. Bring to a boil, reduce heat to low and cook for 10 minutes or until potatoes are tender.
- Transfer soup to a blender and puree. Return blended soup to saucepan and stir in milk, mushrooms, bell pepper and green onions.
- Simmer over medium-low heat and add cheese, a few tablespoons at a time, continually stirring to ensure it melts. Season with salt and pepper, sprinkle with parsley and serve.
05/19/2018
recipepes.com
Potato Cheese Calico Soup, recipe
PT15M
PT1H
5
455 calories
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