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Creamy Asiago Two-Potato Soup
Russet and fingerling potatoes team up to build an incredibly rich, velvety base for this comforting bowl. You'll mash them right in the pot before folding in light cream, sharp garlic, and fresh scallions. The real magic happens at the end when freshly grated Asiago cheese melts naturally into the hot liquid, creating a luxurious texture. It's a hearty, warming meal that hits the spot on chilly evenings, especially with an extra pinch of cracked black pepper on top.
Equipment
- Stovetop
- Saucepan
Ingredients
- 8 medium russet potatoes, peeled and chopped
- 4 medium fingerling potatoes, peeled and chopped
- 3 scallions, finely sliced
- 1 tablespoon minced garlic
- 1 tablespoon salt
- 1½ tablespoons freshly cracked black pepper
- 4 cups light cream
- 1½ cups freshly grated Asiago cheese
Instructions
- 1Place the chopped russet and fingerling potatoes in a large, heavy-bottomed saucepan, cover with water, and boil until tender. Drain the potatoes, saving 1 cup of the cooking liquid. Pour the reserved water back into the pan with the potatoes and mash everything together until smooth. The starchy cooking water helps create a silkier texture.
- 2Stir the sliced scallions, minced garlic, salt, black pepper, and light cream into the mashed potatoes. Cook the mixture on low heat for 20 minutes, stirring occasionally so the dairy doesn't scorch on the bottom of the pan.
- 3Turn off the heat and sprinkle the freshly grated Asiago cheese over the soup. Let the cheese melt naturally into the hot liquid, then stir thoroughly to combine. Ladle into bowls and top each serving with an extra pinch of cracked black pepper.
Notes
- Storage: Keeps in the fridge for up to 3 days in an airtight container. Reheat gently on the stove, adding a splash of milk if it thickens too much.
- Prep: Grate the Asiago cheese from a block rather than buying pre-shredded. It melts much smoother into the soup.
- Swap: If you can't find fingerling potatoes, Yukon golds make a great substitute for that creamy texture.