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Asiago Cheese Soup


June 5, 2016

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: Serves 6


6 tablespoons butter

3 cups chopped, onions

3 cups chopped, carrots

1 cup chopped, celery

4 cups peeled and chopped Yukon gold potatoes, (about 2 lbs.)

2 cups chicken stock

1 cup white wine

2 cups light cream

2 cups shredded shredded Cucina Classica Asiago cheese


1Melt butter over medium heat in large saucepot and cook onion, carrots and celery 5 minutes or until tender-crisp.

2Add potatoes, chicken stock and wine.

3Bring to a boil over high heat. Reduce heat to low and simmer, covered 20 minutes or until potatoes are very tender.

4Stir in cream and cook 2 minutes.

5Remove from heat. Using blender or immersion blender, blend soup until smooth.

6Stir in Asiago until melted.

7Serve with additional Asiago if desired


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