Sweet potato and chipotle soup

We made sweet potato and chipotle soup for dinner one night last week, a recipe from Everyday Food magazine. This is a spicy and delicious soup! We added bacon as a garnish, along with the sour cream - because let's be honest, bacon goes with (almost) everything! This soup is velvety and smooth without using cream - a calorie-saving miracle! The recipe is from the December issue, and apparently they don't have them posted on the website yet. So here it is:

2 tbsp olive oil
1 medium white onion, chopped
coarse salt and ground pepper
2 tsp ground cumin
2 garlic cloves, minced
4 medium sweet potatoes (2 lbs total), peeled and cut into 1-inch pieces
1/2 to 1 chipotle chile in adobo sauce, chopped
7 cups low-sodium chicken broth
sour cream, for garnish
bacon, optional :)

1. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium high heat. Add onion, season with salt and pepper, and cook until beginning to brown around the edges, about 7 minutes. Add cumin & garlic and cook, stirring until fragrant, about 1 minute. Stir in sweet potatoes, chile, and broth. Bring to a boil, reduce to a rapid simmer, then partially cover and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.

2. Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt & pepper. Top with sour cream and bacon.