Idaho® Potato and Huitlacoche Soup with Oaxaca Cheese Croutons | Idaho Potato Commission
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...
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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 quarts 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
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