Quick Facts:
Time: 35 minutes total • Yield: 4–5 bowls • Skill: Easy • Method: One-pot, stovetop + immersion blend • Diet: Vegan, Gluten-Free
Introduction
Potato Soup that doesn’t taste basic: this chipotle sweet potato version is silky, gently smoky, and just bright enough from lime to keep you going back for another spoonful. The base is simple—sweet potatoes, onion, cumin, and chipotle—yet the result is layered and satisfying with minimal effort. You’ll finish with crunchy pepitas and fresh cilantro for texture and lift. This recipe fits weeknights, meal prep, and cool-weather cravings without demanding extra dishes or specialty equipment. If your fall board needs a reliable Vegan Potato Soup, this one’s equal parts cozy and practical. Find more in our Potato Soups.
Why You’ll Love It
- Weeknight-easy: one pot, 35 minutes, no fuss.
- Flexible: spice level and creaminess are fully adjustable.
- Balanced flavor: sweet, smoky, and citrusy in one spoon.
- Great leftovers: the flavor deepens by day two.
Chipotle Sweet Potato Soup
Ingredients
Equipment
Method
- Warm olive oil in a large pot over medium heat. Add diced onion and optional celery with a pinch of salt. Sauté until translucent, about 5–6 minutes. Add garlic and cook for 30 seconds more.
- Stir in cumin, smoked paprika, and minced chipotle. Cook 30–45 seconds until fragrant.
- Add cubed sweet potatoes, broth, ½ tsp salt, and pepper. Bring to a boil, then reduce to a steady simmer. Cook 12–15 minutes until potatoes are fork-tender.
- Remove from heat. Use an immersion blender to blend until smooth. For texture, pulse and leave small bits.
- Stir in coconut/oat milk if using, and lime juice. Taste and adjust with salt, more adobo for heat, or lime for brightness.
- Ladle into bowls and top with pepitas, cilantro, and extra lime if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 celery stalk, diced (optional but nice)
- 3 cloves garlic, minced
- 1 ¾ lbs sweet potatoes, peeled and cubed
- 1 ¼ tsp ground cumin
- ½ tsp smoked paprika
- 1 chipotle chile in adobo, minced (plus 1–2 tsp adobo sauce)
- 4 cups vegetable broth (low-sodium)
- ¼–½ cup coconut milk or unsweetened oat milk (optional)
- 1 tbsp fresh lime juice
- Salt and pepper to taste
- For topping: toasted pepitas, chopped cilantro, extra lime
What each ingredient does:
Onion/celery: savory backbone; celery adds depth.
Garlic: aromatic pop.
Sweet potatoes: creamy body and subtle sweetness.
Cumin + smoked paprika: warmth + smoke.
Chipotle: signature smoky heat.
Broth: adjusts thickness and carries flavor.
Coconut/oat milk: optional richness.
Lime: balances and brightens.
Pepitas/cilantro: crunch + freshness.
Pro tip: Start with 1 chipotle; add more adobo at the end so heat doesn’t creep too high.
Substitutions & Swaps
- Aromatics: leeks or shallots instead of onion; double garlic for extra punch.
- Heat: chipotle powder (½–¾ tsp) if you don’t have canned chipotles.
- Cream options: cashew cream (2–3 tbsp) or plain unsweetened yogurt alternative, stirred in off heat.
- Add-ins: diced carrots, bell pepper, or a handful of spinach to finish.
- Budget/time: use canned sweet potato purée (not pie mix) for part of the cubes to speed blending; reduce simmer time slightly.
Equipment Notes
Use a 4–5 qt pot and an immersion blender for easy blending. If using a countertop blender, fill halfway, vent the lid, and cover with a towel to prevent steam bursts. A small skillet is great for toasting pepitas until they puff and brown.
Step-by-Step
- Sweat aromatics: Warm oil over medium heat. Add onion (and celery if using) with a pinch of salt; cook until translucent, 5–6 minutes. Add garlic for 30 seconds.
- Wake the spices: Stir in cumin, smoked paprika, and minced chipotle; cook 30–45 seconds until fragrant.
- Simmer: Add sweet potatoes, broth, ½ tsp salt, and a few grinds pepper. Bring to a boil; reduce to a steady simmer. Cook 12–15 minutes until the potatoes are fork-tender.
- Blend: Off heat, blend until smooth. For some texture, pulse and leave small pieces.
- Finish: Stir in coconut/oat milk (if using) and lime juice. Taste and adjust salt, heat (more adobo), and brightness (more lime).
- Serve: Ladle into bowls and top with pepitas and cilantro.
Doneness cues: potatoes are fork-tender; soup is glossy and thick enough to lightly coat a spoon.
Make-Ahead, Storage & Reheating
- Make-ahead: chop aromatics and cube potatoes a day ahead; store potatoes in cold water in the fridge.
- Fridge: 3–4 days; flavors deepen.
- Freeze: up to 3 months. Skip garnishes before freezing.
- Reheat: stove or microwave on medium; add a splash of broth or water and finish with fresh lime.
How to Lighten / Make It Creamy
- Lighten: skip added milk and thin with broth + extra lime.
- Creamy: keep the optional milk; blend fully and add an extra tablespoon of olive oil for sheen. If using a yogurt alternative, temper it by stirring a little hot soup into it first, then add off heat.
Toppings, Garnishes & Finishes
- Crunch: pepitas, crushed tortilla strips, crispy shallots.
- Fresh: cilantro, scallions, or thinly sliced radish.
- Tang/Heat: extra adobo, lime zest, or chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Bread, flatbread, or warm rice make it a meal. Pair with a citrus-dressed salad or roasted broccoli. For a refreshing sip, try sparkling water with lime or a cool hibiscus tea.
Planning a soup-and-salad night? We’ve got plenty of soups to match.
Scaling the Recipe
To double, use a larger pot and extend simmering by a few minutes; blend in batches. To halve, keep seasoning ratios but start light on salt and adjust at the end.
Nutrition & Dietary Notes
This soup is naturally vegan and gluten-free. It’s rich in fiber and vitamin A, and provides satisfying complex carbs. Choose certified GF broth if cross-contamination is a concern.
Troubleshooting
- Too thick? Add hot broth or water, 2–4 tbsp at a time.
- Not smoky enough? Add ¼ tsp smoked paprika or a little more adobo.
- Flat flavor? You likely need salt and lime.
- Grainy mouthfeel? Blend longer; ensure potatoes are fully tender before blending.
FAQs
Can I make this in a slow cooker? Sauté aromatics/spices first; cook on High 3–4 hours or Low 6–7, then blend.
Can I use white potatoes? Yes—add a small carrot for sweetness to balance chipotle.
How spicy is it? Mild-medium with one chipotle; add adobo to taste at the end.
Is coconut milk required? No; it’s optional for extra silkiness.
How long does it keep? 3–4 days refrigerated; up to 3 months frozen.
Variations
- Lime-Cilantro Boost: add extra lime zest and a big handful of chopped cilantro at the end.
- Roasted Garlic: roast a head of garlic and blend in the soft cloves for sweetness.
- Quinoa Upgrade: simmer ¼ cup rinsed quinoa in the soup for extra body; blend half, leave half for texture.
Chef Notes / Test Kitchen Tips
The biggest flavor unlock is blooming the chipotle and cumin in oil before adding liquid. The sweet potato cubes (¾-inch) typically hit perfect tenderness between 13–16 minutes; smaller cubes cook even faster. Taste after adding lime—acid sharpens everything and can reduce how much salt you think you need.
Conclusion
When you want weeknight ease with bold, cozy flavor, this Potato Soup delivers: smooth, smoky, and bright with just one pot to wash. It stores beautifully for 3–4 days, so future-you has lunch handled. If you enjoyed it, leave a rating and share how spicy you went!
