Potato Soup with Cheese and Green Chiles
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

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.