Potato Soup with Cheese and Green Chiles

Name: Potato Soup with Cheese and Green Chiles
Total time: 55
Yield: 6
Ingredients: 2 large potatoes, peeled and shredded; 5 stalks celery, sliced; 1 medium sweet onion, chopped; 1 (8 ounce) package shredded sharp Cheddar cheese, divided; 1 (7 ounce) can mild green chiles; ¼ teaspoon ground black pepper; 1 quart water, or as needed to cover; 1 (12 fluid ounce) can evaporated milk; 2 tablespoons butter; 1 tablespoon chicken bouillon granules; ½ cup shredded sharp Cheddar cheese, or to taste

Recipe by Shelby Breckenridge from allrecipes.com

Dinner 55 Mins.

Ingredients

6 servings

•

2 large potatoes, peeled and shredded
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5 stalks celery, sliced
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1 medium sweet onion, chopped
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1 (8 ounce) package shredded sharp Cheddar cheese, divided
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1 (7 ounce) can mild green chiles
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¼ teaspoon ground black pepper

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1 quart water, or as needed to cover
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1 (12 fluid ounce) can evaporated milk
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2 tablespoons butter
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1 tablespoon chicken bouillon granules
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½ cup shredded sharp Cheddar cheese, or to taste

Instructions

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.
Pour into serving bowls and top with remaining Cheddar cheese.