Idaho Potato and Chipotle Soup

Soup

Idaho® Potato and Chipotle Soup

Makes: 6 servings

Source: Anthony Lamas, Chef, Seviche, Louisville, KY

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 lime

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

Directions

For the Crispy Shoestring Potatoes

  1. Using a mandolin, cut potatoes into shoestrings. Pat dry.
  2. Deep-fry in 350ºF peanut oil until crisp, 1½ to 2 minutes.
  3. Drain; set on paper towel. Sprinkle with salt; reserve.

For the Soup

  1. 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.
  2. 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.
  3. 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.
  4. Purée with immersion blender until smooth, gradually adding cheese. Season to taste with kosher salt and white pepper.
  5. In small bowl, mix together bell peppers, cilantro and onion. Squeeze lime over; mix in juice. Season to taste with salt.
  6. Per portion: Garnish each bowl of soup with 1 to 2 tablespoons pepper mixture, 1 tablespoon cheese and ¼ cup Crispy Shoestring Potatoes.