Makes 4 servings

  1. In a large saucepan heat oil over medium.
  2. Add onion and garlic and saute until softened, 6-8 minutes.
  3. Stir in chipotles, sweet potatoes, and broth.
  4. Bring to a boil, then reduce heat to simmer until sweet potatoes are tender, about 20 minutes.
  5. Meanwhile, in a medium skillet over medium heat, cook bacon, turning occasionally, until crisp and browned.
  6. Transfer to a paper towel-lined plate to drain and cool, then crumble and combine with Whisps.
  7. In a small bowl whisk the yogurt with just enough water to make yogurt pourable, about 2 tablespoons.
  8. Using an immersion blender or an upright blender, puree soup until completely smooth.
  9. Taste and add salt and pepper.
  10. To serve, divide soup between bowls, drizzle with yogurt, and sprinkle with bacon crumble.


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 canned chipotles in adobo sauce, chopped
  • 2 medium sweet potatoes (about 1 pound), peeled and diced
  • 4 cups vegetable broth
  • 4 slices thick-cut bacon
  • 1 cup Cheddar Whisps, crumbled
  • ½ cup Greek yogurt Salt and black pepper to taste
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