Warm up with a bowl of potato green chile soup

Potato green chile soup.
Potato green chile soup.
(Gina Ferazzi / Los Angeles Times)

Tender potatoes are puréed with heavy cream to form the base for this rich and filling soup, with roasted diced chiles folded in for a little heat. The recipe comes from La Casa Sena in Santa Fe, N.M., and the flavor only improves with time.


Total time: 1 hour, 20 minutes | Serves 10 to 12

Note: Adapted from La Casa Sena in Santa Fe, N.M.


3 pounds baking potatoes

1 dozen fresh green chiles, preferably New Mexico, Anaheim or poblano

2 tablespoons olive oil

1 cup diced white onion

2 cups heavy cream

1 tablespoon chopped garlic

1 cup white wine

4 cups water, plus extra for cooking the potatoes, divided

Salt and pepper

1 cup each julienned fresh leek, red bell pepper and poblano chile, for garnish

Oil, for frying

1. Peel and halve the potatoes and place in a pot filled with water. Simmer until fork tender, about 30 minutes. Drain and set aside.

2. While the potatoes are cooking, roast the chiles: Place the chiles over high heat on a rack over a stove-top burner. When the skin is charred all over, place the peppers in a paper bag. Set the peppers aside for about 10 minutes to cool, then remove and peel the skin — do not rinse. Discard the stems and seeds, and dice the peppers into one-eighth-inch squares; you should have about 2 cups. Set aside.

3. In a heavy-bottomed pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring frequently, until tender, 6 to 8 minutes. Add the garlic and cook until aromatic, about 1 minute. Stir in the white wine, scraping any flavoring from the bottom of the pan.

4. Stir in the cream, water and potatoes, and bring to a low simmer, then remove from heat. Purée the soup using an immersion blender or in batches using a stand blender.

5. Stir in the diced chiles, and season with 2 teaspoons salt and 1 teaspoon pepper, or to taste. Thin the soup, if desired, with cream or water. Hold in a warm place.

6. To prepare the garnish, heat a small pot of oil to 350 degrees. Deep-fry the leek, bell pepper and chile until brightly colored and lightly crisp, about 30 seconds. Drain.

7. Plate the soup, topping each serving with the fried garnish.

Each of 12 servings: Calories 384; Protein 5 grams; Carbohydrates 34 grams; Fiber 6 grams; Fat 25 grams; Saturated fat 10 grams; Cholesterol 55 mg; Sugar 3 grams; Sodium 418 mg.

Love cooking as much as I do? Follow me @noellecarter


Make the ultimate beer-baked mac ‘n’ cheese recipe

This might be your new favorite seafood chowder recipe

Persimmons are in season. Here are some of our favorite recipes