russet potatoes, peeled and cut into 1 1/2 inch chunks
chicken broth, low salt
chipotle pepper, in adobo (canned) minced
1 1/2 c
shredded extra sharp cheddar cheese
sliced green onions, for garnish (or use chopped chives)
thick bacon, cooked and crumbled (for garnish)
How To Make
Heat oil in large heavy-bottomed pot over medium-high heat. Add onions, celery and salt and cook, stirring occasionally, until onion is softened and starting to brown, about 7 minutes.
Stir in pepper and cumin and cook about 30 seconds.
Add potatoes and broth. Cover pot and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are soft and falling apart, about 10-15 minutes. Add chipotle and remove from heat.
Working in batches, transfer several cups of potato mixture to blender and puree. Return soup to pan and stir in cheese. Bring back to heat and cook until cheese melts.
Serve topped with green onions (or chives) and crumbled bacon.
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