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- 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
- 2 tablespoons chopped fresh parsley
- In a 3-quart saucepan, simmer a flavorful mix of potatoes, onions, and broth until the potatoes are tender, about 10 minutes.
- Blend the soup until smooth using a blender. Pour the blended soup back into the saucepan and mix in the milk, mushrooms, bell pepper, and green onions.
- Simmer over gentle heat, gradually adding cheese while stirring until melted. Season with salt and pepper, sprinkle with fresh parsley, and enjoy!
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