sweet potato cheddar soup with chipotle

February 14, 2014  |  Fitness, Soups and Salads
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Creamy smooth Sweet Potato soup gets a smoky kick from chipotle and a tangy burst from sharp cheddar melted right in.
sweet potato cheddar soup with chipotle | Healthy Seasonal Recipes

Sweet Potato Cheddar Soup with Chipotle

Here is another recipe I developed for Cabot Creamery Cooperative using their new collection of Farmers’ Legacy Cheeses. This one is a sure crowd pleaser because it combines the flavors of BFFs Chipotle and Sweet potato with sharp cheddar cheese. I added in a bit of cider vinegar, for contrast and brightness. It helps balance the sweetness from the onion and sweet potatoes.

Each two-cup serving is filling enough to serve as a vegetarian main course along with a hunk of crusty whole-grain farm bread, or these savory muffins with leeks and Parmesan.
Sweet Potato Cheddar Soup with Chipotle | Healthy Seasonal Recipes
It freezes really well. Which makes me happy because I like to serve soup for dinner one night and then freeze the left-overs in single serving storage containers for lunches. My hubbie is all about packing his lunch now (and it helped him loose weight just from that one simple change.)

Cabot Fit Team

Besides this soup, I have some more exciting news to share today on the Cabot front: I made the Cabot Fit Team again this year! We are going to be running legs of the Vermont City Marathon in May, right here in my home state! The VCM is a ton of fun around here every Memorial Day Weekend and our little city of Burlington explodes into a flurry of fitness related activity. The coolest thing about this race is that it is not just for marathon runners. Teams can split up the distance into relay legs or half marathon lengths. So there is something for every fitness level! I just love that about it.

Here are the other bloggers who are on the Fit Team and who will be running in the race and spreading the word about running, healthy eating and fitness.
Joanne | Eats Well With Others
Kelly | Kelly the Culinarian 
Marlow | Gluten Hates Me
Nicole | Prevention RD
Carissa | Fit 2 Flex
Mary | Former Senior Nutrition Editor for Cooking Light
Carolyn | All Day I Dream About Food 
Kristina | Love and Zest
Robin |  Knead to Cook


sweet potato cheddar soup with chipotle

Prep Time: 20 minutes

Total Time: 50 minutes

Yield: 14 cups

Serving Size: 2 cups

sweet potato cheddar soup with chipotle

Sweet potato and cheddar soup with spicy chipotle peppers. Can be made vegetarian with vegetable broth or with chicken broth. Gluten-free and grain free.


  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 1 cup chopped celery
  • ¾ teaspoon salt
  • 1 teaspoon ground cumin
  • ¼ teaspoon cinnamon
  • 2 large sweet potatoes, peeled and cut into 1 ½ inch chunks
  • 6 cups reduced-sodium vegetable broth or chicken broth
  • 1 chipotle chili in adobo, minced or more to taste
  • 6 ounces sharp cheddar, shredded
  • 2 tablespoons cider vinegar
  • 2 sliced scallions, for garnish


  1. Heat oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add onion, celery and salt and cook, stirring occasionally until the onion is softened and starting to brown, about 7 minutes. Stir in cumin and cinnamon and cook until the spices are fragrant, about 30 seconds. Add sweet potatoes and broth, cover, increase heat to high and bring to a simmer. Reduce heat to medium-low to maintain a gentle simmer, and cook, uncovered until the potatoes are completely soft and falling apart, about 20 minutes. Add chili and vinegar and remove from the heat.
  2. Working in batches, carefully transfer a few cups of the sweet potato mixture to a blender and puree. Use caution when pureeing hot liquids. Alternatively use an immersion blender. Stir cheddar into the soup until completely melted. Serve immediately with the scallions on top.
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I developed this recipe for Cabot Creamery Cooperative using their Farmhouse Reserve Cheddar and it appears here on their website. I was not compensated to write this post. All opinions expressed here are my own.

For more healthy soup ideas be sure to check out these 15 ideas.

15 Healthy Soup Recipes | Healthy Seasonal Recipes

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  1. girrrl I LOVE cabot cheese, so I can only imagine just how unreal this soup tastes. and you added in chipotle?! you just melted my spicy-loving heart 🙂
    Christine recently posted…Spicy Sausage & Sweet Pea Rigatoni all VodkaMy Profile

  2. Crazy! I don’t cook often, but I have to say – your food (from the pictures) is awesome. I would give anything to taste that soup. It’s awesome.
    Jack Andrew recently posted…Grim Reaper Tattoo DesignsMy Profile

  3. I know you guys are having a cold winter this year and this soup would be so fantastic on a frigid winter night. You know I come from home state of the sweet potato capital of the world, so sweet potatoes are real high on my list! Great post, Katie! Love the photo!
    Bill recently posted…Apple Cheddar TurnoversMy Profile

  4. Ooo…this looks delicious, Katie! I love the addition of the chipotle, too. Yum!
    David recently posted…Oat Bran MuffinsMy Profile

  5. Yay, I am so excited we are doing this again! And the soup looks fabulous, my dear. I love cheddar in soup!
    Carolyn recently posted…20 Heart-Healthy Salmon RecipesMy Profile

  6. You had me at sweet potato! So stoked to hear all about your experience again with Cabot! I really hope I get a chance to do it with you next year!!
    Ari recently posted…Chocolate Peanut Butter Cup CupcakesMy Profile

  7. Oh my goodness yes. I never would have thought to add cheese to a creamy sweet potato soup – that is pure genius. Cabot chedder is so the best. I simply can’t wait to make this. Thank you so much for the recipe, Katie!
    Alanna recently posted…Smoked Cardamom Ice Cream with Salty Honey Caramel SwirlMy Profile

    • Thanks so much Alanna for leaving a comment and the compliment. I hope you enjoy it.
      katie recently posted…maple walnut cookie bars with raisinsMy Profile

      • I made it this past weekend for a ladies’ night dinner, and it was just superb – my new favorite soup that I will make again and again! I just used water since I didn’t have any tasty stock, added a bit of smoked paprika with the spices, and used lime juice instead of vinegar. It was warming, nourishing, and just spicy enough. Love the fresh garnish of green onion. I made a double batch and the extras kept beautifully, which is a boon since I could live on this stuff. I also left some aside without the cheese for one dairy-free friend, which I found just as creamy and lovely as the cheesy version. Such a perfect recipe – I can’t thank you enough! I did have one question: the recipe says to cook the onions with the spices until fragrant, 30 minutes. Is this correct?
        Alanna recently posted…Smoked Cardamom Ice Cream with Salty Honey Caramel SwirlMy Profile

  8. This sounds AMAZING! Perfect for our rainy weather. I think it is going to be Saturday night’s dinner!

  9. This soup looks so comforting! Love sweet potato soup, especially with that kick of chipotle and vinegar! Yum!! And I’m totally like you… love to freeze extra soup for quick weeknight meals or to pack for lunch!
    Chris recently posted…Thai Peanut Stuffed Sweet PotatoesMy Profile

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