This recipe, from La Casa Sena in Santa Fe, N.M., combines tender potatoes that are puréed with heavy cream to form the base for this rich and satisfying soup, with roasted diced chiles folded in for subtle heat. While the potatoes are cooking, roast the chiles: Place the chiles over high heat on a rack over a stove-top burner. Stir in the cream, water and potatoes, and bring to a low simmer, then remove from heat. 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 @noellecarterALSOMeet your new favorite mac ’n’ cheese recipeTry this diner-style roast beef hash recipe for dinner tonightBroccoli is officially in season.

Source: Los Angeles Times December 05, 2016 16:41 UTC