Chipotle Cheddar Potato Soup

Submitted by Brittany K.

"This soup is so, so easy and so sinfully, spicy good. You can definitely reduce the amount of chipotle. We like it spicy! You can throw in tons of different veggies. Make sure you don't leave out the squash though, that's what gives it such a creamy texture without all the calories. It's a really versatile, vegetarian soup that's guaranteed to warm you up on a cool day. :0)"

 

• Ready In: 1hr 30mins
• Ingredients: 13
• Yields: 1 Large Pot
• Serves: 10-12

ingredients

• 10 medium russet potatoes, peeled and cubed
• 1 medium onion, diced
• 3 carrots, peeled and diced
• 2 yellow squash, diced
• 4 garlic cloves, peeled and diced
• 10 cups water
• 8 ounces 2% cheddar cheese
• 4 cups 2% low-fat milk
• 1⁄3 cup chipotle chile in adobo, crushed
• 6 tablespoons cornstarch
• 3⁄4 cup cold water
• salt and pepper
• 1 bunch green onion, diced

directions

1. Put all the vegetables in a large pot. Cover with water (about 10 cups) and cook on high til the vegetables are soft.
2. Shred the cheese and add to the pot. Stir until the cheese is melted.
3. Reduce heat to low and add the milk and chipotle.
4. In a seperate bowl mix the cornstarch and cold water with a whisk until smooth. Pour mixture into the pot and stir. Simmer for about 20 minutes. Salt and pepper to taste.
5. Ladle into bowls. Garnish with sour cream, croutons (I like to make my own cornbread croutons) , and green onions.