Idaho® Potato and Chipotle Soup
Makes: 6 servings
Recipe and photo courtesy of the Idaho Potato Commission.
2 pounds Idaho® potatoes, peeled and quartered (or 4 cups mashed Idaho® potatoes)
1 medium Spanish onion, roughly chopped
1 tablespoon minced garlic
1 tablespoon olive oil
2 ounces canned chipotle chiles with adobo sauce
4 cups chicken stock or water
1 cup heavy cream
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup grated smoked Cheddar cheese, plus additional for garnish
Kosher salt, to taste
White pepper, to taste
½ red bell pepper, seeded and diced
½ yellow bell pepper, seeded and diced
¼ cup fresh cilantro, chopped
1 tablespoon chopped red onion
1 cup Crispy Shoestring Potatoes (recipe follows)
For the Crispy Shoestring Potatoes:
2 medium unpeeled Idaho® potatoes, scrubbed
Peanut oil for deep-frying, as needed Kosher salt, to taste
For the Crispy Shoestring Potatoes
- Using a mandolin, cut potatoes into shoestrings. Pat dry.
- Deep-fry in 350ºF peanut oil until crisp, 1½ to 2 minutes.
- Drain; set on paper towel. Sprinkle with salt; reserve.
For the Soup
- In a large pan of salted water, cook potatoes in 140ºF water for 20 minutes, then bring to a boil until potatoes are soft. Drain.
- In a sauté pan over high heat, sauté onions and garlic in olive oil for 1 minute; add chipotle chiles and adobo sauce; lower heat to medium; continue cooking until onions are soft and translucent, 2 to 4 minutes.
- Combine potatoes, stock or water, cream, cumin and coriander in large saucepan. Bring to gentle boil. Reduce heat to low; simmer 10 minutes. Turn off heat; let cool about 5 minutes.
- Purée with immersion blender until smooth, gradually adding cheese. Season to taste with kosher salt and white pepper.
- In small bowl, mix together bell peppers, cilantro and onion. Squeeze lime over; mix in juice. Season to taste with salt.
- Per portion: Garnish each bowl of soup with 1 to 2 tablespoons pepper mixture, 1 tablespoon cheese and ¼ cup Crispy Shoestring Potatoes.