Idaho® Potato and Fresh Asparagus Soup

Idaho® Potato and Fresh Asparagus Soup

Source:
Chris Santos
The Stanton Social
New York, NY

Yield: 6 servings

Ingredients:

Directions:

  1. In a large, heavy stock pot, heat oil over medium-high heat until hot; sauté onion and garlic 3 minutes or until they begin browning. Add chicken and continue to cook, stirring 3 minutes.
  2. Add asparagus and broth and bring to a boil. Cover pot and simmer 8 minutes. Meanwhile, slice sandwich bun crosswise into 6 slices and toast in a toaster oven or regular oven until lightly browned.
  3. Stir potato flakes into soup mixture and cook 2 minutes. Arrange toasts on top of soup in pot, sprinkle with cheese and replace cover, simmer another 2 minutes or until cheese is melted.
  4. To serve, remove toasts and put one in each soup bowl; ladle soup into bowls around toasts.