Idaho® Potato and Huitlacoche Soup with Oaxaca Cheese Croutons


  • 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
  • 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


  1. 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.
  1. 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.
  2. Reheat soup if necessary and serve garnished with cheese croutons.
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Yield: 8 servings

Julian Medina
Tacuba, Toloache, Coppelia, Yerba Buena
New York, NY

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