Idaho® Potato and Huitlacoche Soup
with Oaxaca Cheese Croutons

Recipe courtesy of Julian Medina, executive chef of the Zocala in New York City.

Recipe Ingredients:

Soup:
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
Freshly ground black pepper, to taste

Croutons:
8 ounces Oaxaca cheese (Chihuahua) or other similar to mozzarella
1/2 cup all-purpose flour
1 large egg, lightly beaten
1 1/4 cups panko bread crumbs
Olive oil

Cooking Directions:

1. For Soup: 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.
3. For Croutons: Prepare croutons by cutting cheese into 1/2-in. squares. Dip in flour, then in eggs and then in bread crumbs. Fry cheese in olive oil until golden brown, about 30 to 45 seconds.
4. Reheat soup if necessary and serve garnished with cheese croutons.

Makes 8 servings.

*If you can't find huitlacoche, mushrooms are a good substitute, especially portobello mushrooms with their stronger flavor.

Recipe and photograph courtesy of the Idaho Potato Commission.