Asiago Bisque

1 medium yellow onion, chopped

½ bag baby carrots, sliced

8 Tbsp butter

2 large white potatoes, peeled and chopped

1 cup white wine

2 cups chicken stock

2 cups half & half

2 cups Asiago cheese, shredded

Instructions:

In a large sauce pot melt butter and saute onions and carrots until tender.

Add potatoes, wine and chicken stock. Cover and cook for 20 minutes.

Add half & half and cook another 5 minutes.

Remove from heat and stir in the Asiago cheese.

With an immersion blender, blend soup until creamy or until slightly chunky

Garnish with cheese