Idaho® Potato and Tomato Soup


  • Cold Potato Soup:
  • 6 Leeks
  • 1/4 cups olive oil
  • 6 Idaho Potatoes
  • 2 cups Cream
  • Salt and pepper to taste
  • nutmeg to taste
  • Tomato Soup:
  • Concasse of 2 quarts of Tomatoes
  • 1/2 cup Shallots, finely diced
  • 1/2 cup Garlic, finely minced
  • 6 oz. Olive oil
  • Salt and cayenne pepper to taste
  • 1/2 cup Basil, finely chopped


Potato Soup Method:
  1. Sweat leeks in olive oil. Add potatoes, cream, salt and pepper.
  2. Cook until potatoes are soft. Puree in large blender, adding more cream if necessary.
  3. Add nutmeg and additional salt and pepper to taste. Chill before serving.
Tomato Soup Method:
  1. Sweat shallots and garlic in olive oil. Add tomatoes and cook down until liquid is almost gone. Add salt, cayenne and basil.
  2. Puree by beurre mixer. Chill before serving.
To Serve:
  1. Pour equal portions of soup into chilled martini glass.
  2. Garnish with a vodka splash, caviar, chopped chives, smoked salmon and Idaho Potato sticks.
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