Sweet Potato Chipotle Soup

Remember that wonderful new soup cookbook I wrote about recently?  Well this was the first recipe I tried out of that book.  Considering the abundance of sweet potatoes I harvested, I thought I would give this one a try.  And I was not disappointed...it was delicious and very easy!  My husband loved it.  Of course, he's never met a sweet potato that he didn't like :)  The soup has a mild chipotle flavor but you can adjust it to suit your desired level of heat by adding more.  I hope you try this one.  Even this kids might like it :)

Sweet Potato-Chipotle Soup
adapted from Soup of the Day
3 Tbsp unsalted butter
1 small sweet onion, chopped
2 cloves garlic, minced or thinly sliced
1 chipotle chile in adobo sauce, minced
1 teaspoon adobo sauce (or not...depending on how spicy you like it)
2 sweet potatoes (1 1/2 lbs) peeled and diced
4 1/2 cups chicken broth (or you could use vegetable stock if you want to make the soup vegetarian)
Salt & freshly ground black pepper
1 Tbsp chopped chives

In a large, heavy pot, melt the butter of medium-high heat.  Add the onion and garlic and saute until translucent, about 5 - 7 minutes.

 Add the chipotle, adobo sauce and potatoes and cook, stirring often for 5 minutes.

 Add the broth and bring to a boil.  Reduce the heat to low and simmer, uncovered, until the potatoes are very tender, 30-35 minutes.  Remove from the heat and let cool slightly.

Working carefully, in batches, puree the soup in a blender.  Return to the pot and season with salt and pepper and heat through.  Serve, garnished with the chives.

I served this soup with a red cabbage and apple slaw and it was a delicious meal!

Buon Appetito!