Ingredients:
2 T. olive oil
1 medium white onion, chopped
2 t. cumin
2 garlic cloves, minced
4 medium sweet potatoes, peeled and cut into 1-inch pieces
1/2 to 1 chipotle chile in adobo, chopped (or about 2 t. green chiles)
7 c. chicken broth
optional: sour cream, a dollop on top

In a large Dutch oven, heat oil over medium-high heat and add onion. Season with salt and pepper and cook for about 7 mins., until onion is browned around the edges. Add cumin and garlic and cook until fragrant, about 1 min. Stir in sweet potatoes, broth and chiles. Bring to a boil, then reduce to a rapid simmer. Cover partially and cook for about 25 mins., until potatoes can be mashed easily.

Let soup cool slightly, then working in batches, puree soup in a blender until smooth. Return pureed soup to pot over low heat and season with salt and pepper. Top with sour cream if desired. Sooo good!