Ready In: 4 hrs 30 mins
Prep: 10 mins
Cook: 4 hrs
Yields: 10 Servings
Heat oil in a medium-size skillet over medium-high heat. Add onion, cumin, garlic, salt and pepper and cook for 7 minutes, stirring occasionally. Scrape contents of skillet into slow cooker bowl and add potatoes, chipotle chile, and broth. Cover and cook on high for 4 hours, or low for 6 hours, or until potatoes are tender.
Working in batches, carefully transfer soup to a blender and puree until smooth. Add yogurt to blender and puree until well blended. Serve immediately.