Chipotle Sweet Potato Soup

  I just realized that it has been almost exactly a month since I last wrote a blog post. Really? Time flies when you are super busy, I guess. Or, more likely, when you get older you find that you lose track of time entirely. You know how I know I am getting older? Today, I placed an order for my first pair of bifocals. ACK!! Actually, they are progressive lenses to be exact. How is it possible that I am middle-aged?
  Thank goodness, I have not come to the point in my life where I have to start eating soft foods or foods that won't stick to my dentures. I hope I at least have a few years before that craziness begins. But just in case you need a recipe for a creamy sweet potato soup that is both easy on the taste buds and the dental work, I give you this recipe for Chipotle Sweet Potato Soup. A friend gave me this recipe a while ago and I fell in love with it's simplicity and deliciousness.
  A couple of things you should know...1.This soup is super east to make but it helps if you have an immersion blender. 2.You can vary the heat intensity to your liking. I usually add 1 chipotle pepper. This gives you a bit of spice but does not make it too hot to handle.
  Give it a try. It makes for a great Fall or Winter go to soup.

Chipotle Sweet Potato Soup

2 Tablespoons olive oil
1 medium white onion, chopped
Salt and pepper to taste
2 teaspoons ground cumin
2 garlic cloves minced
4 medium sweet potatoes (about 2 lbs)—peeled and cut into 1 inch pieces
½ to 1 chipotle chile in adobo sauce, chopped 
7 cups low sodium chicken broth
Sour cream (optional)
Toasted tortilla wedges (optional)

In a dutch oven or large heavy pot, heat olive oil over medium high. Add chopped onion and season with salt pepper and cook until beginning to brown around the edges—about 7 minutes. Add cumin and garlic and cook until fragrant—about 1 minute. Stir in sweet potatoes, chile and broth. (Tip—use enough broth to cover the potatoes—if the soup is too thick when finished, you can always add the remaining broth to thin the soup. I generally add about 5 and half cups of broth on the front end.) Bring to boil and then reduce to a simmer—partially cover and cook about 20 to 25 minutes—until the sweet potatoes can be mashed with a fork or pureed with an immersion blender. Let the soup cool slightly and puree to your heart’s content. Top with a dollop of sour cream and serve with the tortilla wedges if you like. This makes about 8 one cup servings. Per serving (only the soup) 109 calories, 3.5 grams of fat and 2.5 grams of fiber. .