Idaho® Potato and Chipotle Soup | Idaho Potato Commission

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
• 1/2 red bell pepper, seeded and diced
• 1/2 yellow bell pepper, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon chopped red onion
• 1 lime
• 1 cup Crispy Shoestring Potatoes (recipe follows)
• <strong>For the Crispy Shoestring Potatoes:</strong>
• 2 medium unpeeled Idaho® potatoes,
• scrubbed
• Peanut oil for deep-frying, as needed Kosher salt, to taste