Sweet Potato and Chipotle Soup

By á-47

Ingredients

• 2 Tbsp. olive oil
• 1 medium white onion, chopped
• salt and pepper
• 2 tea. cumin
• 2 garlic cloves, minced
• 4 medium sweet potatoes (2# total) peeled and cut into 1" pieces
• 1/2 to 1 chipotle chile in adobo, chopped
• 7 cups chicken broth
• sour cream, for serving

Preparation

Step 1

In a large Dutch oven or heavy pot, heat 1 Tbsp. oil over medium-high. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chile, and broth. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20-25 minutes.

Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt and pepper.

Top soup with sour cream, if desired.