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

Preparation

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.

Source: Idaho Potato Commission