Coat the bottom of a medium to large stock pot with the olive oil and place it over medium heat. Add the onion and garlic and cook until the onions are soft, about 5 minutes.
Stir in the cumin and chipotles in adobo sauce and cook for about a minute, to combine the flavors.
Add the potato and roasted peppers (here's how to roast, peel and seed the peppers). Mix all of the ingredients together and cook for about 5 minutes.
Add the stock and turn the heat to high. Bring the soup to a boil, then immediately turn the heat to low, cover the pot, and simmer until the potato chunks are tender (they should easily slide off of fork prongs) -- about 30 minutes.
Use an immersion blender or powerful standing blender to purée the soup until it’s as smooth as possible. Stir in the salt and syrup and stir to blend. Garnish each serving of soup with a small handful of the Smoky Chipotle Parmesan French Fries.