Name: Potato Soup with Cheese and Green Chiles
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Potatoes, peeled and shredded - 2 large; Celery, sliced - 5 stalks; Sweet onion, chopped - 1 medium; Shredded sharp Cheddar cheese, divided - 1 (8 ounce) package; Mild green chiles - 1 (7 ounce) can; Ground black pepper - ¼ teaspoon; Water, or as needed to cover - 1 quart; Evaporated milk - 1 (12 fluid ounce) can; Butter - 2 tablespoons; Chicken bouillon granules - 1 tablespoon; Shredded sharp Cheddar cheese, or to taste - ½ cup

Ingredients for - Potato Soup with Cheese and Green Chiles

1. Potatoes, peeled and shredded 2 large

2. Celery, sliced 5 stalks

3. Sweet onion, chopped 1 medium

4. Shredded sharp Cheddar cheese, divided 1 (8 ounce) package

5. Mild green chiles 1 (7 ounce) can

6. Ground black pepper ¼ teaspoon

7. Water, or as needed to cover 1 quart

8. Evaporated milk 1 (12 fluid ounce) can

9. Butter 2 tablespoons

10. Chicken bouillon granules 1 tablespoon

11. Shredded sharp Cheddar cheese, or to taste ½ cup

How to cook deliciously - Potato Soup with Cheese and Green Chiles

1 . Stage

Combine potatoes, celery, onion, 1/2 of the Cheddar cheese, green chiles, and pepper in a soup pot and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until celery is tender, 30 to 40 minutes. Add evaporated milk and butter. Stir in bouillon; taste and adjust if needed.

2 . Stage

Pour into serving bowls and top with remaining Cheddar cheese.