Potato-Cheese Soup

Ingredients:
1 pound potatoes, peeled and thin sliced
1 c sliced onion
2-1/2 chicken broth
1/2 c milk
1 c sliced mushrooms
1/2 c diced green pepper
1c find shredded Asiago cheese
Pepper
2 T parsley
1 T chives

Directions:
In 3 quart saucepan, combine potatoes, 1c onion and broth.  Bring to a boil.  Reduce heat to low.  Cover; cook until potatoes are tender; about 10 minutes. Transfer to blender container; blend until smooth.  Return to saucepan.  Stir in milk, mushrooms, bell pepper, chives. Bring to simmer over medium-low heat.  Add cheese, a few tablespoons at a time.  Stir to melt.  Sprinkle with parsley, pepper.