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 lime
- olive oil
- 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