Need inspiration for easy lunches and dinners This soup has you covered—it's a cinch to pull together and not too spicy. Stir in some extra yogurt for more creaminess, or add more chipotles for extra heat if you need some “warming up”!
Ready In: 4 hrs 30 mins
Prep: 10 mins
Cook: 4 hrs
Yields: 10 Servings
- 2 T olive oil
- 1 onion (chopped)
- 2 t cumin
- 2 cloves garlic (minced)
- 1 t salt
- 1/4 t black pepper
- 2 lb sweet potatoes (peeled and cut into 1-inch pieces)
- 1 chipotle chile in adobo sauce (minced)
- 7 c low-sodium chicken broth
- 2/3 c Stonyfield Organic Plain Whole Milk Yogurt
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.