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Sweet Potato Chipotle Cheddar Soup

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Rate this recipe 4.3/5 (13 Votes)

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 1 cup chopped celery
  • 3/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 2 large sweet potatoes, peeled and cut into 1 1/2-inch chunks
  • 6 cups reduced-sodium chicken or vegetable broth
  • 1 chipotle chili in adobo, minced, or more to taste
  • 2 tablespoons cider vinegar
  • 6 ounces Cabot Farmhouse Reserve Cheddar*, grated (about 1 1/2 cups)
  • 2 sliced green onions for garnish

Details

Adapted from cabotcheese.com

Preparation

Step 1

Heat oil in large heavy-bottomed pot over medium-high heat.
Add onions, celery and salt and cook, stirring occasionally, until onion is softened and starting to brown, about 7 minutes.

Stir in cumin and cinnamon and cook just until spices are fragrant, about 30 seconds.

Add sweet potatoes and broth, cover pot, increase heat to high and bring to simmer.

Reduce heat to medium-low to maintain gentle simmer and cook, uncovered, until potatoes are completely soft and falling apart, about 20 minutes.
Add chili and vinegar and remove from heat.

Working in batches, transfer several cups of sweet potato mixture to blender and puree (use caution when pureeing hot liquids). Alternatively, puree with immersion blender.

Add cheddar to soup, stirring until completely melted. Serve topped with green onions.

*If Cabot Farmhouse Reserve Cheddar is not available in your area, you can substitute for Cabot Extra Sharp Cheddar.

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