Potato and Asiago Soup

The subtle flavors of Asiago cheese with some red and green bits to liven the eye appeal. Substitute vegetable broth if you wish.

 

INGREDIENTS

2          tablespoons olive oil
1          small white onion, diced (about 1 cup)
4-5       cloves garlic, minced
1          small gold or Yukon potato, peeled and diced (about ½ cup)
1          can chicken broth (about 14 ounces)
½         cup low fat or whole milk or half and half
½         cup diced red bell pepper
½         cup diced green onions (green and white portions)
1          cup finely grated Asiago cheese
            Salt and pepper to taste if you insist

METHOD

In a large saucepan, add the olive oil over medium heat, add the onions and garlic and saute until the onions are translucent. Do not let them brown. Add the broth and potatoes; simmer until the potatoes are tender. Remove to a blender or food processor; add the milk and tarragon and puree. Rinse out the original sauce pan and pour the potato onion puree into it from the blender.

Add the red pepper and green onion, stirring them in, and simmer over medium heat until the red pepper is tender, about 8 to 10 minutes. Working with a whisk, slowly add the cheese and stir it into the soup mix. Continue stirring until all the cheese is melted and combined. Remove from the heat and season to your taste. Serve immediately. Makes 2 large to 4 small servings.