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Idaho® Potato and Huitlacoche Soup with Oaxaca Cheese Croutons

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Recipe courtesy of Julian Medina, Executive Chef, Zocala, New York City

Yield: 8 servings

Ingredients

• 2 tablespoons olive oil
• 1/2 Spanish onion, chopped
• 1/2 jalapeño pepper, diced
• 2 large Idaho® potatoes, peeled and diced
• 12 ounces huitlacoche (canned)
• 2 quart chicken stock or water
• Salt, to taste
• Pepper, to taste

Croutons

• 8 ounces Oaxaca cheese (Chihuahua) or other similar to mozzarella
• 1/3 cup flour
• 1 egg, lightly beaten
• 1 1/4 cups panko bread crumbs
• Olive oil

Directions

1. Heat olive oil in large saucepan and cook onion and jalapeño pepper until soft, 2 to 3 minutes. Add potatoes, huitlacoche and stock. Season with salt and pepper. Bring to simmer and cook until potatoes are tender.
2. Let soup rest for 5 minutes. Carefully blend until smooth. Adjust seasoning if necessary.