Creamy Chipotle Sweet Potato Soup
Updated: Jan 10, 2020
You can make anything in the slow-cooker if you’re lazy enough.
This soup is probably supposed to be “quick and easy,” but sometimes even quick and easy isn’t enough because dinner time happens to be precisely when everything else in this house goes to, um, well, when everything deteriorates and it’s impossible to do much more than keep myself alive and keep from strangling the small one. Not the smallest one; put her in a swing and she’s good. It’s the next one up.
Just keepin’ it real here.
Anyway, I crockpot-ized this soup, AND I’m blogging about it while it’s still cooking (so sue me). I’ve made it before, so I’m pretty sure it’s going to turn out okay.
This is a Martha Stewart recipe. Besides the crockpot, I’ve changed it by a) not measuring the amount of stock I used (because I’m using homemade stock), b) using less chipotle because the last time I made it, even one chipotle was almost too hot for me and I want my son to eat it, and c) adding some cream cheese to cut some of the heat and to amp up the creaminess. I love the creamy-spicy combo.
We’re on a wheat-light experimental month to see if it impacts how we feel, so we’ll be eating this with tortilla chips and black bean burgers (for protein).
Creamy Chipotle Sweet Potato Soup adapted from Martha Stewart serves a lot (8-10?)
2 tablespoons olive oil
1 medium white onion, chopped
Coarse salt and ground pepper
2 teaspoons ground cumin
2 garlic cloves, minced
4 medium sweet potatoes (2 pounds total), peeled and cut
1/2 to 1 chipotle chile in adobo, chopped
7 cups low-sodium chicken broth
1/2 cup cream cheese or heavy cream
Sour cream, for serving
Toasted flour tortilla wedges, for serving (optional)
In a large Dutch oven or heavy pot, heat 1 tablespoon 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 to 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 and serve with tortilla wedges, if desired.
Dump everything except the oil and cream cheese into the crockpot and let simmer on low for 5 hours, or until the onions and sweet potatoes are tender. Add the cream cheese and puree with an immersion blender. Add salt and pepper to taste. Serve.