Chipotle Potato Soup

Delicious and seasonally appropriate in winter. Perfect for dipping bread.

Yield: 6 servings
Time: 1 hour

Ingredients

• 1 T olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 8 cups vegetable broth
• 3 bay leaves
• 2 lbs yellow sweet potatoes, cut into chunks
• 2 lbs red potatoes, cut into chunks
• 4-5 T chipotles in adobo sauce, pureed
• 1/2 lb smoked gouda cheese, grated
• 6 green onions for garnish
• sour cream or greek yogurt for garnish (optional)

Directions

1. Heat oil in large, heavy bottomed pot. Add onion, cook until soft, about 5 minutes. Add garlic, cook another minute or two. Add the broth and bay leaves, and bring to a boil.
2. Add potatoes and pureed chipotles, cook for 30-45 minutes, until potatoes soft.
3. Using immersion blender, puree soup until smooth. Add grated cheese.
4. Add cream/milk or stock/water if soup seems to thick.
5. Serve hot, garnish with sliced green onions and sour cream/green yogurt.