Chipotle Sweet Potato and Cheddar Soup
Servings: 6
Total Time: 45 minutes
Ingredients
2 TBSP olive oil
2 pounds sweet potatoes, peeled and cubed
1 large yellow onion, chopped
1 tsp ground cumin
1 tsp garlic powder
salt & pepper
6 cups vegetable broth
7-ounce can chipotles in adobo sauce
4 ounces sharp cheddar cheese, shredded
freshly chopped cilantro and sour cream for topping
Directions
1. Heat the oil in a dutch oven over medium heat. Add the potatoes, onion, cumin, garlic, and 1 tsp salt to the pan. Stir to combine and cook, stirring occasionally, about 5 minutes.
2. Stir in the vegetable broth and chipotles in adobo and bring to a boil over medium-high heat.
3. Reduce the heat to medium-low. Cover the pot and simmer until potatoes are tender, about 15 minutes.
4. Using an immersion blender, or a stand blender in batches, puree the soup until smooth.
5. Stir the cheese into the soup a little at a time until all the cheese is melted and fully incorporated. Season the soup with salt & pepper to taste.
6. Ladle soup into bowls and top with sour cream and freshly chopped cilantro.
2. Stir in the vegetable broth and chipotles in adobo and bring to a boil over medium-high heat.
3. Reduce the heat to medium-low. Cover the pot and simmer until potatoes are tender, about 15 minutes.
4. Using an immersion blender, or a stand blender in batches, puree the soup until smooth.
5. Stir the cheese into the soup a little at a time until all the cheese is melted and fully incorporated. Season the soup with salt & pepper to taste.
6. Ladle soup into bowls and top with sour cream and freshly chopped cilantro.
