Recipes


Dr. Potato Blog

IdahoŽ Potato Soup with Brie


Recipe courtesy of Peter Schott, Chef, Peter Schott's, Boise, ID

Ingredients


Soup:
  • 1 Leek, white part only each
  • 3 medium green onions each
  • 3 Tbsp. unsalted butter
  • 2 medium Idaho® Potatoes, cut into 1/4" cubes
  • 2 cups Chanterelle or King Bolete mushrooms, sliced
  • 4 cups chicken broth
  • 2 cups whipping cream
  • 7 Tbsp. cornstarch
  • 1 cup dry sherry
  • Salt and pepper to taste 
Croutons:
  • 1/4 loaf Baguette or French bread, sliced 1/4-inch thick
  • 12 oz. Brie cheese, 60% fat, sliced 1/4-inch thick 
Garnish:
  • 2 Tbsp. chopped parsley


Directions


For Soup:
  1. Cut the leek into halves lengthwise; keeping them separate, cut the leek and green onions into 1/4-inch slices.
  2. Heat the butter in a heavy 3- to 4-quart saucepan over medium heat until it foams; add the leek, potatoes and mushrooms. Sauté for 5 minutes.
  3. Add the chicken broth and bring to a boil. Stir in the cream and return to a boil; reduce the heat.
  4. Blend the cornstarch and sherry in a cup. Stir into the simmering soup. Bring to a boil and cook for 3 minutes or until thickened, stirring constantly.
  5. Add the green onions, salt and pepper.
For Croutons:
  1. Arrange bread slices 1 inch apart on a baking sheet. Toast in a 300°F oven for 10 minutes or until golden brown; reduce oven temperature to 150°F.
  2. Arrange the cheese slices over the toasted bread, covering the surface completely.
  3. Preheat 8 soup cups in the oven; remove from the oven and set the oven to broil. Ladle the soup into the cups and place 1 cheese crouton on each.
  4. Broil 6 inches from the heat source for 30-45 seconds or just until the cheese melts and is light golden brown.
  5. Garnish with the parsley and serve immediately.


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