Sweet Potato and Chipotle Chile Soup with Corn Pepper Relish

By Rita Heikenfeld

2 Tbsp. unsalted butter
1 1/2 cup ( generous) chopped onions
2 Tbsp. Light brown sugar
1/4 tsp. Cinnamon
1tsp. Salt
1 Tbsp. Minced garlic
3 lbs. Peeled sweet potatoes 1 inch about 3 large
2-3 tsp. Chopped Chipotle chilies in adobo sauce (seeded= heat!)
5-6 ounces chicken broth
1 cup half and half
Fresh lime wedges

Melt butter in a soup pot. Add onions, cinnamon, salt and cinnamon. Cook on medium high heat until golden, about 5 minutes. Add garlic and cook for 1 minute. Add potatoes and chili, cook for 10 minutes. Then  add chicken  broth. Cook 25 minutes until potatoes are tender. Let it cool a bit  ( now you can stop and freeze here, before the half and half).
 Use a hand blender and mix, or carefully do in batched with a standard blender. Be careful! Now if you want a chunkier soup don't process as much or use potato masher. Stir in half and half. Salt and pepper to taste.

Corn Pepper Topping (optional)
1 Tbsp. Butter
12 oz. Corn , If frozen thaw partially or cannedand drained
1 red bell pepper, chopped
Cilantro to taste
Sour cream garnish


Melt butter and saute corn and pepper until crisp tender. Add in cilantro, salt and pepper. Laddle  soup in bowl and garnish with relish and sour cream.