POTATO AND CHIPOTLE SOUP

By convred

Ingredients

• 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
• 1/2 red bell pepper, seeded and diced
• 1/2 yellow bell pepper, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon chopped red onion
• 1 lime
• 1 cup Crispy Shoestring Potatoes

Details

Servings 6

Preparation

Step 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.

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.

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.

Purée with immersion blender until smooth, gradually adding cheese. Season to taste with kosher salt and white pepper.

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

In small bowl, mix together bell peppers, cilantro and onion. Squeeze lime over; mix in juice. Season to taste with salt.

Per portion: Garnish each bowl of soup with 1 to 2 tablespoons pepper mixture, 1 tablespoon cheese and 1/4 cup Crispy Shoestring Potatoes.

Crispy Shoestring Potatoes
Ingredients:
• 2 medium unpeeled Idaho® potatoes, scrubbed
• Peanut oil for deep-frying, as needed
• Kosher salt, to taste