To Combat February’s Chill, the IPC Suggests Two Comfort Food Standbys–Hot Potato Soup and Crusty Potato Bread
EAGLE, Idaho, January 1, 2014—According to trend guru Andrew Freeman*, customers will see “haute homey” dishes–highbrow versions of classic comfort foods–on menus across the country in 2014. It’s a prediction the Idaho Potato Commission (IPC) can support wholeheartedly, since signature potato soups are a popular standby on winter menus. If the soup is served with a side of hearty potato bread, so much the better!
To properly celebrate Potato Lover’s Month this February, the Idaho Potato Commission recommends returning to your root vegetables with a menu special of hearty, warming potato soup. Over the past 75 years, the IPC has collected creative soup recipes from operators across the country, including, to name a few, Idaho® Potato and White Bean Purée, Loaded Baked Potato Soup, Idaho® Potato and Chipotle Soup. To accompany the soup, the IPC offers an array of Idaho® potato-enhanced bread, muffin, biscuit, and focaccia recipes, all guaranteed to please your customers year round. For product information and more Idaho® potato soup and bread recipes, visit idahopotato.com/foodservice.
* Andrew Freeman & Company, 2014 Trends “Blurred Lines,” November 4, 2013.
About the Idaho Potato Commission
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered certification mark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho Potatoes their unique texture, taste and dependable performance, that differentiates Idaho® potatoes from potatoes grown in other states.
For more information, please visit www.idahopotato.com
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