Idaho® Potato and Chipotle Soup

Idaho® Potato and Chipotle Soup

Anthony Lamas
Louisville, KY

Yield: 6 servings



For the Crispy Shoestring Potatoes
  1. Using a mandolin, cut potatoes into shoestrings. Pat dry.
  2. Deep-fry in 350ºF peanut oil until crisp, 1 1/2 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 1/4 cup Crispy Shoestring Potatoes.