Idaho® Potato and Fresh Asparagus Soup

Ingredients

• 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 ¼-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, shredded

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.