Potato Cheese Calico Soup recipe

6 servings

1 pound potatoes, thinly sliced

1 cup sliced onion

2 1/2 cups chicken broth

1/2 cup milk

1 cup fresh sliced mushrooms

1/2 cup red bell pepper, diced

1/2 cup chopped green onions

1 cup freshly grated Asiago cheese

salt and pepper to taste

2 tablespoons chopped fresh parsley

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.