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




15 min


15 min


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