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As the leaves begin to turn and the days get shorter, few things soothe the soul quite like a cozy bowl of soup. This Smoky Chipotle Potato Soup is brimming with hearty potatoes, velvety creaminess, and just the right amount of smoky spice to keep you warm all season long. It’s simple to prepare, deeply flavorful, and guaranteed to become your go-to comfort meal when the chill sets in.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, finely minced
- 4 cups potatoes, peeled and cubed
- 1 teaspoon smoked paprika
- 1 chipotle pepper in adobo sauce, chopped (plus a spoonful of the sauce for extra heat)
- 4 cups chicken or vegetable broth
- ½ cup heavy cream (or coconut milk for a dairy-free option)
- Salt and freshly ground black pepper, to taste
- Optional toppings: crispy bacon bits, shredded cheddar cheese, chopped cilantro, or a swirl of sour cream
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for about five minutes until it becomes translucent. Stir in the minced garlic and let it sizzle for another minute, being careful not to let it brown. Sautéing these aromatics first is key to building a robust flavor base.
Next, toss in the potatoes, smoked paprika, and your diced chipotle pepper with a little of its adobo sauce. Give everything a good stir so the smoky spice infuses every bite of potato. Pour in the broth and bring the soup to a gentle boil. Reduce the heat, cover, and let it simmer for about 20 minutes, or until the potatoes are fork-tender.
Once the potatoes are perfectly soft, turn off the heat and carefully use an immersion blender (or transfer the soup to a blender in batches) to blend it into a silky texture. Return the soup to the pot and stir in the heavy cream (or coconut milk). Taste and adjust the seasonings with salt and pepper. Warm the soup gently for a few more minutes on low heat.
To serve, ladle the soup into bowls and top with your favorite garnishes—sprinkle crispy bacon bits for an extra savory crunch, shreds of melty cheddar cheese for creaminess, or fresh cilantro for a bright finish.
There you have it: our “Spiced Harvest Chipotle Potato Soup,” a satisfying fall dinner that’s rich yet balanced by smoky heat. Not only does it warm you from head to toe, but it can be easily adapted to different dietary needs—using vegetable broth and coconut milk to keep it vegetarian and dairy-free, for instance. If you’re looking for a deeper, smokier punch, add an extra chipotle pepper and some of its sauce. Whether you enjoy it on a blustery weeknight or serve it to friends for a cozy gathering, this soup is a hearty, dependable crowd-pleaser that celebrates all the best flavors of the season.
