POTATO SOUP WITH CHEESE AND GREEN CHILES

Potato Soup with Cheese and Green Chiles image

This is a recipe that came down from my mom and dad from the "lean years." It's quick and easy and forgiving on quantities.

Provided by Shelby Breckenridge

Time 55m

Yield 6

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 432.3 calories, Carbohydrate 33 g, Cholesterol 79.8 mg, Fat 25.1 g, Fiber 3.9 g, Protein 19.9 g, SaturatedFat 15.7 g, Sodium 1007.4 mg, Sugar 10 g