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Featured Recipe

Chipotle Potato Soup

November 2, 2017

 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 :)

 

 

Ingredients

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

 

Directions

 

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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Adriana@adrianawright.com

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