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  • 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.