Idaho® Potato and Fresh Asparagus Soup

Chris Santos

Chef/Partner

The Stanton Social
New York, NY

2326
Idaho® Potato and Fresh Asparagus Soup Download Hi-Res Image »
Photo courtesy of Laura Kurella, LauraKurella.com (photo contest winner)
Yield: 6 servings


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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, or other Swiss 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.