This Chipotle Sweet Potato & Russet Soup brings smoky heat and earthy sweetness together in one velvety, vibrant bowl.

The blend of russet and sweet potatoes gives it body and balance, while chipotle peppers add a slow-building spice and depth that feels downright addictive.

It’s cozy, bold, and just adventurous enough to feel like you’re eating something exciting—without needing a pantry full of obscure ingredients.

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Chipotle Sweet Potato & Russet Soup Ingredients

• 1 tablespoon olive oil or butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1–2 chipotle peppers in adobo sauce, finely chopped (adjust to taste)
• 1 medium sweet potato, peeled and diced (about ¾ lb)
• 1 medium russet potato, peeled and diced (about ¾ lb)
• 4 cups vegetable broth (or chicken broth)
• ¾ teaspoon salt, plus more to taste
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Juice of ½ lime (plus wedges for serving)
• Optional garnish: Greek yogurt or sour cream, chopped cilantro, toasted pepitas, or crumbled tortilla chips

Kitchen Tool Tips

Immersion blender
Makes it easy to blend the soup until smooth and creamy without transferring hot liquid to a blender.

Gloves for chipotle handling
Chipotle peppers pack heat—use gloves or wash hands thoroughly after chopping to avoid accidental eye contact regrets.

Zester or reamer
Perfect for adding that final bright pop of lime to balance the smoky spice.

How to Make Chipotle Sweet Potato & Russet Soup

1. In a large soup pot, heat olive oil over medium heat. Sauté onion for 5 minutes until translucent. Add garlic and cook for 1 minute more.
2. Stir in tomato paste and chopped chipotle. Cook for 1–2 minutes until caramelized and fragrant.
3. Add sweet potato, russet potato, broth, salt, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are very tender.
4. Blend the soup with an immersion blender until smooth.
5. Stir in lime juice, taste, and adjust seasoning. Ladle into bowls and garnish as desired.

Nutritional Information

Per serving:

• Calories: 290
• Fat: 9g
• Carbohydrates: 45g
• Protein: 5g
• Fiber: 6g
• Sodium: 680mg

How to Serve

Top with a swirl of Greek yogurt or sour cream to cool the heat, plus a sprinkle of cilantro or toasted pepitas for contrast. Serve with warm corn tortillas, cheesy quesadillas, or tortilla chips on the side.

Storage

Fridge
Store in an airtight container for up to 4 days. The flavors intensify as it sits.

Freezer
Freeze in portions for up to 2 months. Let cool before storing. Reheat gently and stir well.

Reheating
Reheat on the stovetop or in the microwave. Add a splash of broth if the texture thickens too much.

FAQ

How spicy is this soup?

Moderately spicy with one chipotle—spicy with two. You can control the heat by using less pepper or scraping out the seeds.

Can I use only sweet potatoes?

Yes, but adding russets gives a creamier texture and balances the sweetness.

Is it vegan?

Yes, just skip dairy-based garnishes and use vegetable broth.

Can I add protein?

Absolutely—try black beans stirred in after blending or top with shredded chicken or crumbled tofu.

What’s the best garnish for contrast?

Creamy toppings like yogurt or a squeeze of lime help cool and brighten the smoky heat.

Flavor Profile Breakdown

• Smoky & spicy: Chipotle, cumin, and paprika bring heat and depth
• Sweet & earthy: From sweet potato and russet
• Creamy & smooth: Blended base creates a rich mouthfeel
• Balanced: Lime juice adds acidity to cut through the warmth