Peel and dice 1 large potato
Peel and dice 2 carrots
Chop 2 scallions for garnishing
Salt and pepper to taste
Optional- shredded cheddar cheese for garnishingOptional - Roasted Asparagus for croutons.
Add 8 cups of water to large pot. Add potato and carrots, bring to a boil and boil for 15 mins. In the meantime prepare the asparagus: Use 1/2 bunch of asparagus. Snap off the hard ends and place standing up in a small pot of boiling water, cook for 5 minutes. Then transfer to a baking sheet lined with aluminum foil. Drizzle with a mixture of melted butter and olive oil, and sprinkle on to taste: garlic powder, seasoned bread crumbs, parmesan cheese, and salt and pepper. Roast for about 10 minutes on 425 degrees until golden and lightly crispy. Let cool and slice into 1 inch pieces, set aside
After cooking the potato and carrots, add the entire contents of soup packet. Whisk to mix, bring back to boiling, and then lower to medium low and simmer for 15 minutes, stirring occasionally. Add a dash of salt and pepper to taste. Serve soup and garnish with scallions, asparagus pieces and shredded cheddar.