Asiago Bisque Recipe

Asiago Bisque
Submitted By: Taz


1 lb Yukon Gold Potatoes - peeled and cut into ½ - ¾ inch cubes
1 lb Asiago Cheese - grated
6 slices Bacon - chopped
3 medium Celery Stalks - diced
4 medium Carrots - peeled and diced
2 Large Onions - diced
2 Cups Chicken Stock
2 Cups Heavy Cream - can substitute half and half if desired
1 Cup Dry White Wine
6 Tbs Unsalted Butter
Kosher Salt and Fresh Ground Black Pepper to taste

  1. IF NOT ALREADY COOKED: Place bacon in a COLD large skillet and place over low to medium-low heat - As the bacon begins to 'curl' flip and continue to cook - Flip regularly until cooked to your liking - Transfer cooked strips to absorbent paper and allow to drain and cool until easily handled - Once cool enough to handle, chop or crumble - Set aside
  2. Melt butter in a medium/large pot over medium heat - Once butter is melted, add onion, celery, and carrot - Sauté until tender (apx 8-10 minutes)
  3. Add potatoes, wine, and chicken stock - Bring to simmer - Allow to cook for 20 minutes or until potatoes are cooked through and soft
  4. Remove from heat and, using an immersion blender* purée until smooth
  5. Whisk a handful of the grated cheese into the soup at a time until completely melted and smooth - Repeat until all of the cheese has been incorporated
  6. Add cream and stir to combine - Return to heat and bring back to a simmer
  7. Adjust seasoning with salt and fresh ground black pepper to taste
  8. Serve hot garnished with the crumbled bacon, additional grated asiago cheese, some croutons (if desired), and a good 'hunk' of crusty bread
* Transfer to a blender (in batches if necessary) as alternative

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