Smoky Chipotle Potato Cheese Soup

Ingredients

• 2 pounds russet potatoes (peeled and quartered)
• 1 Tablespoon olive oil
• 1 red onion (chopped (reserve 1 Tbsp for garnish))
• 3 cloves garlic (minced)
• 4 cups bone broth (vegetable stock or low-sodium chicken stock)
• 1 cup milk
• 2 canned chipotle chiles in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cup sharp cheddar cheese (grated )
• Salt and pepper (to taste)
• 1/2 red bell pepper (seeded and diced)
• 1/2 yellow bell pepper (seeded and diced)
• 1/4 cup fresh cilantro (chopped)
• 1 Tablespoon chopped red onion
• 1 lime (juiced)

Instructions

1. 1

   Add potatoes to a large pot and add enough water to cover. Add a pinch of salt to the pot and bring to a boil. Cook potatoes 20 minutes, until easily pierced with a fork. Drain.

2. 2

   While the potatoes are cooking, heat olive oil in a dutch oven or large pot over medium-high heat. Add onions and garlic and cook until the onions have softened, about 5 minutes. To the pot add the chicken stock, milk, chipotle peppers, cumin, coriander and the cooked potatoes. Bring to a boil, reduce heat to low, and simmer 10 minutes.

3. 3

   Transfer the mixture to a blender (or use an immersion blender), add the cheese, and process until smooth. Season to taste with salt and pepper.

4. 4

   In a small bowl mix together the bell peppers, cilantro and red onion. Add lime juice and season with salt and pepper, to taste.

5. 5

   To serve, ladle the soup into bowls and garnish with a dollop of the pepper mixture.