Gräddig Chipotle Cheddarsötpotatissoppa

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1. 1
   Cook the bacon in a large Dutch oven over medium heat until crisp, about 5 minutes. Remove from the pot and reserve the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.
2. 2
   To the same pot, add the onion and cook for 5 minutes, until fragrant. Add the garlic. Season with salt and pepper. Stir in the butter and flour, cook for 1 minute. Pour the broth and cider over and stir in the sweet potatoes. Partially cover and simmer over medium heat for 15-20 minutes, until the sweet potatoes are very soft. Use a potato masher or fork to mash the potatoes. I like to leave my soup chunky and do 1/3 of the potatoes.
3. 3
   Stir in the milk, chipotle, chili powder, paprika, yogurt/sour cream, and cheddar cheese. Cook for 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. Season with salt and pepper. If needed, thin with additional broth.
4. 4
   Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, cilantro, and green onions. Adds lots of bacon. Eat and enjoy!.