1 lb. potatoes, peeled and thinly sliced
1 c. sliced onion
2 1/2 c. chicken broth
1/2 c. low-fat milk
1 c. sliced mushrooms
1/2 c. diced red bell pepper
1/2 c. sliced green onions
1 c. (4 oz.) finely shredded Wisconsin Asiago Cheese
Salt and black pepper
2 tbsp. chopped parsley

In 3 quart saucepan, combine potatoes, 1 cup onion and broth. Bring to boil. Reduce heat to low. Cover; cook until potatoes are tender, about 10 minutes. Pour into blender container; blend until smooth. Return to saucepan. Stir in milk, mushrooms, bell pepper and green onions. Bring to simmer over medium-low heat. Add cheese, a few tablespoons at a time, stirring to melt. Season with salt and black pepper. Sprinkle with parsley. Makes 6 servings, 6 cups.