Step 1

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

Step 2

Add potatoes, wine and chicken stock.

Step 3

Cover and cook for 20 minutes.

Step 4

Add cream and cook another 5 minutes.

Step 5

Remove from heat and stir in the Asiago cheese.

Step 6

With an immersion blender, blend soup until creamy or until slightly chunky, whichever your preference.

Step 7

Garnish with bacon and more cheese.