Potato and Chipotle Soup
|2 lbs Idaho potatoes|
|1 medium onion, chopped|
|1 tbs garlic, minced|
|1 tbs olive oil|
|2 ozs canned chipotle chilies with adobo sauce|
|4 cups chicken stock|
|1 cup heavy cream|
|1 tsp ground cumin|
|1 tsp ground coriander|
|1 cup smoked Gouda cheese, shredded, plus more for garnish kosher salt and white pepper to taste|
|1/2 red bell pepper, seeded and diced|
|1/2 yellow bell pepper, seeded and diced|
|1/4 cup fresh cilantro, chopped|
|1 tbs chopped red onion|
|1 cup crispy shoestring potatoes|
Crispy shoestring potatoes:
- 2 medium, unpeeled Idaho potatoes, scrubbed
- peanut oil for deep frying
- Using a mandolin, cut the potatoes into shoestrings and pat dry.
- Deep fry in 350 degree oil until crisp, about 2 minutes
- Drain and season with salt and reserve.
- In a large pan of salted water, cook the potatoes in boiling water for 20 minutes or until tender.
- In a saute’ pan over high heat, saute’ the onions and garlic in olive oil for 1 minute.
- Add chipolte and adobo sauce, lower the heat to medium and cook until the onions are soft. About 2-4 minutes.
- Combine potatoes, stock, cream, cumin, coriander in a large sauce pan.
- Bring to a gently boil, then reduce heat to low and simmer for 10 minutes.
- Turn off heat and let cool for about 10 minutes.
- Add to a food processor of blender and puree until smooth, gradually adding the cheese.
- Season to taste with kosher salt and white pepper.
- In a small bowl, mix together bell peppers, cilantro and onions.
- Squeeze lime over, mix in juice and reason with salt if desired.
- Per portion, garnish each bowl of soup with 1-2 tbs of the pepper mixture, 1 tbs of cheese and 1/4 cup of the crispy potatoes.
Recipe: courtesy of Chef Anthony Lamas and the Idaho potato commission