Potato and Green Chile Soup

Ingredients and Weight:

• Russet potatoes, 2 lbs (peeled and cubed)
• Green chiles, roasted and diced, 12 oz
• Onion, 1 medium (chopped)
• Garlic, 3 cloves (minced)
• Chicken broth, 5 cups
• Milk, 2 cups
• Heavy cream, 1 cup
• Salt and black pepper to taste
• Sour cream, for serving (optional)

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. In a large pot or Dutch oven over medium heat, melt butter.
2. Add onions and sauté until softened.
3. Add garlic and cook for 1 minute, until fragrant.
4. Add potatoes and green chiles and cook for 2-3 minutes, until potatoes start to soften.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
7. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
8. Pour the blended soup back into the pot and add milk and heavy cream.
9. Season with salt and black pepper to taste.
10. Simmer for another 10-15 minutes, until heated through.
11. Serve hot, garnished with a dollop of sour cream if desired.

Nutritional Information:

Per serving (1 cup):

• Calories: 350
• Fat: 15g
• Saturated fat: 9g
• Cholesterol: 55mg
• Sodium: 800mg
• Carbohydrates: 35g
• Protein: 15g

Dish Characteristics:

• Creamy and velvety
• Mildly spicy with a hint of green chiles
• Comforting and satisfying
• Suitable for a wide range of tastes

User Comments:

• "This soup is incredible! It's so creamy and flavorful, and the green chiles give it just the right amount of spice."
• "I love how easy this soup is to make. It's perfect for a quick and delicious meal."
• "This is my go-to soup recipe during the cold weather months. It's so comforting and warms me up from the inside out."
• "I made this for my family and they raved about it. It's now a staple in our household."

Special Precautions and Tips:

• If you don't have roasted green chiles, you can use fresh green chiles. Just roast them in a preheated oven at 400°F for 15-20 minutes, or until their skin is charred.
• Adjust the amount of salt and pepper to your taste.
• For a thicker soup, use less milk and heavy cream. For a thinner soup, use more.
• Top with grated cheddar cheese or crumbled bacon for added flavor.