This soup has had any number of variations at our house, and seems to lend itself well to improvisation. We like it on a cold night accompanied by an apple, sauerkraut, & cheddar quesadilla.
Lo's Smoky Sweet Potato Chowder
1 T olive oil
1 medium red onion, minced
3 cloves garlic, minced
4-6 cups vegetable stock
2 large jewel sweet potatoes, peeled and diced
2 tsp Mexican Oregano
2-3 T cranberry or clover honey
1 tbsp chipotle chiles with adobo sauce, chopped (I use 2-3 peppers, depending on how spicy I want it)
1/2 cup whipping cream (1/2 n 1/2 is also fine here)
3 whole roasted red peppers (jarred is fine), chopped - optional
1 can black beans, drained
salt and pepper -- to taste
In a large saucepan, heat olive oil. Cook onions until translucent, about 4 minutes. Add minced garlic and Mexican oregano and cook briefly. Add 5 cups stock, potatoes, and chipotle peppers and simmer about 45 minutes (or until tender).
Now, add honey, cream, and red peppers (if using). Stir to combine. Remove from heat and puree until nearly smooth. You can add additional stock if the mixture seems too thick.
Add black beans and return to flame, just until heated through. Serve.
We like this with a dollop of sour cream, and sometimes a bit of cheese. The soup is equally good without the black beans, although I like how they round out the flavors. A cup or so of sweet corn is also a welcome addition.
We talk about this recipe HERE and HERE.