POTATO AND CHIPOTLE SOUP

By á-47

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

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.