Chipotle Potato Soup

Smokey and Hearty, this delicious potato soup is the perfect soup for winter! Warming from the chipotle and filling from the potato, this soup is basically a warm hug for your belly :)


6 cups russet potato(about 5 medium sized potatoes), peeled and diced

3/4 cup yellow onion, diced

3/4 cup carrot, diced

3/4 cup celery, diced

2 garlic cloves, minced

32 oz. vegetable broth or chicken broth

1 chipotle pepper, seeds removed and diced (from canned chipotle in adobo sauce)

1 tbs. adobo sauce

1/2 cup coconut creamer or creamer of choice

4 tbs. canola oil

green onion, thinly sliced

chives, sliced

salt and pepper


In a soup pot sauté onions, garlic, celery, and carrots over medium-high heat for 1-2 minutes. Add the diced potatoes and chipotle pepper and season with salt and pepper, stirring often for about 5 minutes. Add the broth and adobo sauce and bring to a boil. Cook until potatoes are tender, about 10-15 minutes, then lower heat to a simmer. Remove half the amount of soup and pour into a blender/food processor and blend until smooth. Pour soup back into the pot and stir to combine. Cook for a few minutes then turn off heat. Sprinkle with green onions and chives.

Serves: 5

Adriana’s Tip: If you like your soup super spicy, add another chipotle pepper to the soup. Start off with one pepper to check the heat level then build on from there!

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