Sweet Potato and Chipotle Soup

Ingredients:

1 tablespoon olive oil;

1 medium onion, chopped;

Salt and pepper;

2 teaspoons ground cumin;

2 garlic cloves, minced;

4 medium sweet potatoes (about 2 pounds total), peeled and cut into 1” chunks;

1 chipotle chile in adobo, chopped, plus 2 teaspoons adobo sauce;

7 cups low-sodium chicken broth;

Sour cream, for serving.

Preparation:

In a large Dutch oven, heat oil over medium-high. Add onion to pot and season with salt and pepper. Cook onion, stirring as needed, until softened and golden brown at the edges, about 7 minutes. Add cumin and garlic and cook until fragrant, about 30 seconds. 

Stir in sweet potatoes, 6 cups chicken broth, chipotle chile, and adobo sauce. Bring liquid to a boil. Reduce heat to low, partially cover, and simmer until sweet potatoes are very tender, about 25 minutes. 

Allow soup to cool slightly. Transfer soup to your blender in batches, being cautious not to fill blender to the top, and holding lid on tightly, and puree until smooth. Return pureed soup to Dutch oven. (Alternatively, puree using an immersion blender.) If the soup is too thick, add last 1 cup chicken broth. Season to taste with salt and pepper. At medium-low temperature, heat soup until it is warmed through. Serve with a dollop of sour cream.