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Creamy Asiago Potato Soup

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60


Asiago cheese adds a wonderful but unique flavor to this creamy potato soup, and sweet carrots complement the tangy cheese.


Units Scale
  • 1 stick real butter
  • 1 wedge of Asiago cheese, 8 ounces
  • 2 cups diced carrots
  • 2 medium diced onions
  • 1 tablespoon minced garlic
  • 1/2 teaspoon white pepper
  • 1 1/2 teaspoons salt
  • 8-9 medium red potatoes, peeled and diced, about 4 pounds
  • 2 cans low sodium chicken broth, 14.5 ounces each
  • 3 tablespoons cornstarch
  • 1 cup half and half
  • 2 cups 2% or whole milk
  • Diced green onions, green part only, optional
  • Crumbled cooked bacon, optional


  1. Shred the cheese into a bowl and set aside.
  2. Melt the butter in a dutch oven or large pot over medium heat. Add the diced carrots and onion. Saute for about 7-8 minutes until the onions are translucent and the carrots are semi-tender.  Add the garlic and saute for two more minutes.
  3. Add the broth, diced potatoes, salt and pepper, and cook covered for about 25 minutes until the potatoes are very tender.
  4. Add the cornstarch to the half & half in a measuring cup and whisk with a fork until the cornstarch is dissolved and pour it into the hot soup mixture. Add the milk.
  5. Continue cooking over medium heat while whisking or stirring with a wooden spoon until the soup has slightly thickened… about 4 minutes. Remove from the heat.
  6. Add about two-thirds of the cheese and slightly stir to allow cheese to melt.
  7. Serve in bowls, and garnish with the remaining shredded cheese, bacon bits, and diced green onions if desired.


  • Serving Size: 6