Idaho® Potato and Fresh Asparagus Soup
The Stanton Social
New York, NY
2 tablespoons olive oil
1 large onion, chopped
2 large cloves garlic, minced
2 small skinless and boneless, chicken breast halves, cut in cubes (about 8 ounces)
1 pound fresh asparagus, cut in 1/4-inch pieces
4 cups canned chicken or vegetable broth
1 submarine sandwich-style bun (approximately 8 inches long)
1 cup instant Idaho potato flakes
4 ounces Jarlsberg Lite Cheese, or other Swiss cheese, shredded
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.
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.
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.
To serve, remove toasts and put one in each soup bowl; ladle soup into bowls around toasts.