Idaho® Potato Caribbean Vichyssoise

Idaho® Potato Caribbean Vichyssoise

Daniel Orr
Farm Bloomington
Bloomington, IN

Yield: 8 servings



  1. In large, heavy-bottomed soup pot, heat olive oil over medium heat. Sweat onion, garlic, ginger, curry powder, apple, chile, lemon zest and lemongrass until onions are tender, 2 to 3 minutes.
  2. Add chopped potatoes; stir to combine. Add stock; bring to a boil. Simmer gently until potatoes are very tender.
  3. Transfer potatoes to food processor or blender. Blend until smooth.
  4. Return potatoes to soup pot, stirring until smooth, bring to a simmer. Add leeks, diced potato, coconut milk and heavy cream. Cook until diced potato is just tender. Adjust seasoning with lemon juice to taste, additional diced chile if desired, salt and pepper. Serve hot or chilled.