Soup, Chili, Stew and Dumpling Recipes
Sweet Potato Chipotle Cheddar Soup
There's nothing quite as satisfying as a rich, hearty soup. This lactose free sweet potato chipotle soup features the perfect combination of decadent Cabot Farmhouse Reserve, tasty sweet potatoes and just a hint of cinnamon and chipotle to create a dish that's both satisfying and nutritious. This soup works well as an appetizer, and it's best when served with some fresh-from-the-oven bread.
Yield: 7 (2 cup) servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 1 cup chopped celery
- 3/4 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 2 large sweet potatoes, peeled and cut into 1 1/2 inch chunks
- 6 cups reduced-sodium chicken or vegetable broth
- 1 chipotle chile in adobo, minced, or more to taste
- 2 tablespoons cider vinegar
- 6 ounces Cabot Farmhouse Reserve Cheddar or Cabot Extra Sharp Cheddar, grated (about 1 1/2 cups)
- 2 sliced green onions for garnish
Instructions
- Heat oil in large heavy-bottom pot over medium-high heat. Add onions, celery and salt and cook, stirring occasionally, until onion is softened and starting to brown, about 7 minutes.
- Stir in cumin and cinnamon and cook just until spices are fragrant, about 30 seconds.
- Add sweet potatoes and broth, cover pot, increase heat to high and bring to simmer.
- Reduce heat to medium low to maintain gentle simmer and cook, uncovered,
until potatoes are completely soft and falling apart, about 20 minutes. Add chile and vinegar and remove from heat.
- Working in batches, transfer several cups of sweet potato mixture to blender and puree (use caution when pureeing hot liquids). Alternatively, puree with immersion blender.
- Add cheddar to soup, stirring until completely melted.
- Serve topped with green onions.
Attribution
Recipe and photo used with permission from:
Cabot Creamery Co-operative
Recipe used with permission from Katie Webster - healthyseasonalrecipes.com