Ingredients
6
6 servings
- •1 pound potatoes, thinly sliced
- •1 cup sliced onion
- •2.5 cups chicken broth
- •0.5 cup milk
- •1 cup fresh sliced mushrooms
- •0.5 cup red bell pepper, diced
- •0.5 cup chopped green onions
- •1 cup freshly grated Asiago cheese
- •salt and pepper to taste
- •2 tablespoons chopped fresh parsley
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 166
- Carbohydrate: 18g
- Fat: 6g
- Fiber: 3g
- Protein: 10g
- Sugar: 4g
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