Recipe courtesy of Idaho Potato Commission
Makes 8 servings
2 T. olive oil
½ Spanish onion, chopped
½ jalapeño pepper, diced
2 large Idaho® potatoes, peeled and diced
12 oz. huitlacoche (canned)
2 qt. chicken stock or water
Salt, to taste
Pepper, to taste
Heat olive oil in large saucepan and cook onion and jalapeño pepper until soft, 2 to 3 minutes. Add potatoes, huitlacoche and stock. Season with salt and pepper. Bring to simmer and cook until potatoes are tender. Let soup rest for 5 minutes. Carefully blend until smooth. Adjust seasoning if necessary.
8 oz. Oaxaca cheese (Chihuahua) or other similar to mozzarella
⅓ c. flour
1 egg, lightly beaten
1¼ c. panko bread crumbs
Prepare croutons by cutting cheese into ½-in. squares. Dip in flour, then in eggs and then in bread crumbs. Fry cheese in olive oil until golden brown, about 30 to 45 seconds.
Reheat soup if necessary and serve garnished with cheese croutons.