• 6 cups russet potato(about 3 medium sized potatoes), peeled and diced
  • 3/4 cup yellow onion, diced
  • 3/4 cup carrot, diced
  • 3/4 cup celery, diced
  • 2 garlic cloves, minced
  • 32 oz. vegetable broth or chicken broth
  • 1 chipotle pepper, seeds removed and diced (from canned chipotle in adobo sauce)
  •  1 tbs. adobo sauce
  • 1/2 cup coconut milk creamer
  • 4 tbs. canola oil
  • green onion, thinly sliced
  • chives, sliced
  • 1 tsp. salt, or to taste
  • 1/2 tsp. coarse black pepper, or to taste
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chipotle potato soup recipe

Chipotle Potato Soup

This soup is faaannntastic! Enjoy this healthier version of potato soup without the flour, butter, or heavy cream but add the spice please! : ) The smoky heat from the chipotle with the hearty potatoes will be sure to warm you up from the inside out!


In a soup pot add canola oil and saute onions, garlic, celery, and carrots over medium-high heat for 1-2 minutes. Add the diced potatoes and chipotle pepper and season with salt and pepper, stirring often for about 5 minutes. Add the broth and adobo sauce and bring to a boil. Cook until potatoes are tender, about 10-15 minutes, then lower heat to a simmer. Remove half the amount of soup and pour into a blender/food processor and blend until smooth. Pour soup back into the pot and add the coconut creamer, stir to combine. Cook for a few minutes then turn off the heat. Top each bowl with green onions and chives.

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Rating: 5.0/5 (1 vote cast)
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Rating: +3 (from 3 votes)
Chipotle Potato Soup, 5.0 out of 5 based on 1 rating

Adriana’s Tip –

Soup too spicy? Next time you make it simply do not use the chipotle pepper and increase the adobo sauce amount to 2-3 tbs. Play around with the heat level until you get it just right for you!

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