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
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.
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!