Recently a reader was looking for the recipe for a creamy potato and chile soup she enjoyed during a trip to Santa Fe, N.M.

La Casa Sena in Santa Fe was happy to share its recipe for potato green chile soup with us.

Preparation: 1 hour, 20 minutes

Serves 10 to 12

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

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

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 them. Discard the stems and seeds and dice the peppers into one-eighth-inch squares; you should have about 2 cups. Set the peppers aside.

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 it is aromatic, about 1 minute. Stir in the white wine, scraping any flavoring from the bottom of the pan.

Stir in the cream, water and potatoes, and bring the mixture to a low simmer, then remove it from the heat.

Purée the soup using an immersion blender or in batches using a stand blender.

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

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

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