Potato and Chipotle Soup as an alluring, spicy, smokey flavor tempered by the potatoes, and enlivened by lime.  Seriously exceptional.
Potato and Chipotle Soup

Potato and Chipotle Soup
 
Author:
Recipe type: Soups and Stews
Cuisine: American
Serves: 6
Ingredients
  • 2 pounds Russet potatoes, peeled and quartered
  • 1 Spanish onion, medium, roughly chopped
  • 1 Tablespoon garlic, minced
  • 1 Tablespoon olive oil
  • 2 ounces canned chipotle chiles with adobo sauce
  • 4 Cups chicken stock or water
  • 1 Cup heavy cream
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 Cup grated smoked Cheddar cheese, plus more 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 red onion, chopped
  • 1 lime
  • 1 Cup (recipe follows) Crispy Shoestring Potatoes
Crispy Shoestring Potatoes
  • 2 unpeeled potatoes, medium, scrubbed
  • peanut oil for deep-frying, as needed
  • Kosher salt, to taste
Instructions
  1. In a large pan of salted water, cook potatoes in 140 degrees F 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 onion mixture, 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.
Prepare the Crispy Shoestring Potatoes
  1. Using a mandolin, cut potatoes into shoestrings. Pat dry.
  2. Deep-fry in 350 degrees F. peanut oil until crisp, about 1 1/2 to 2 minutes. Drain; set on paper towel. Sprinkle with salt; reserve.
Garnish
  1. Per portion: Garnish each bowl of soup with 1 to 2 Tablespoons pepper mixture, 1 Tablespoon cheese and 1/4 cup Crispy Shoestring Potatoes.

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