Asiago Potato Soup with Cheese-Crusted Croutons

A rich and delicious soup!!!  Make sure you make the coutons!

Asiago Potato Soup

1 lb. smoked Applewood bacon
18 baby red potatoes
2 tsp. dried parsley flakes
1 tsp. Kosher salt
1 cup butter
3 tsp. granulated chicken bouillon
1 tsp. onion salt
1 tsp. coarse black pepper
1 1/2 cup flour
1 quart 1/2 n 1/2
8 oz. fresh grated Asiago cheese
8 green onion stalks, finely chopped
1-2 quarts 2% milk
Cheese-crusted croutons
1/4 cup cilantro, minced

Preheat oven to 425 degrees.  Dice bacon and saute.  Remove bacon from pan and cut potatoes into bite-sized pieces and toss in remaining bacon drippings to coat evenly.  Spread on a baking sheet and sprinkle with parsley flakes and kosher salt.  Place in oven and bake for 20 to 30 minutes, turning potatoes every 10 minutes until golden brown.  Do not overcook.  The potatoes will fry in oven.  Melt butter in a large pot with chicken bouillon, onion salt and pepper. Slowly add flour, beginning with 1 cup until the butter is completely absorbed.  Add more flour until mixture is crumbly.  Using a whisk, slowly stir in the half and half until it is smooth.  Soup will thicken as it cooks.  Fold in cheese and green onions.  Add fried potatoes and bacon to the soup.  The consistency should be very thick.  Slowly stir in milk until desired thickness.  Top with homemade croutons, WHICH ARE AMAZING) and fresh cilantro and serve.

Cheese-crusted Croutons  THESE ARE FABULOUS!

4 slices French bread
1/4 cup mayonnaise
1/4 cup butter
1/4 cup cheddar cheese, grated
1/4 cup Asiago or Parmesan cheese, grated
2 tsp. onion salt
coarse black pepper to taste

Turn oven temperature to  low broil.  Mix the ingredients in small bowl and spread over slices of bread.  Broil in oven for 2-3 minutes.  Turn over and spread cheese mixture on the other side and broil again for 2-3 minutes.  Let cool and slice toasted bread into cubes.  Serve with soup or salad.