Idaho® Potato and Huitlacoche Soup with Oaxaca Cheese Croutons

Idaho® Potato and Huitlacoche Soup with Oaxaca Cheese Croutons

Courtesy of Idaho Potato Commission 8 Servings • 20 Min. Prep Time • 25 Min. Cook Time


2 Tbsp. olive oil
1/2 Spanish onion, chopped
1/2 jalapeño pepper, diced
2 large Idaho® potatoes, peeled and diced
12 oz. huitlacoche (canned)
2 quart chicken stock or water
salt, to taste
pepper, to taste

8 oz. Oaxaca cheese (Chihuahua) or other similar to mozzarella
1/2 c. flour
1 egg, lightly beaten
1 1/4 c. panko bread crumbs
olive oil

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


1. Heat olive oil in large saucepan and cook onion and jalapeño pepper until soft, 2-3 min. 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 min. Carefully blend until smooth. Adjust seasoning if necessary.

3. 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 30-45 seconds.

4. Reheat soup if necessary and serve garnished with cheese croutons.

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