Potato Soup with Cheese and Green Chiles

Ingredients

• large potatoes, peeled and shredded
• stalk scelery, slice d
• medium sweet onion, chopped
• (8 ounce) packageshredded sharp Cheddar cheese, divided
• (7 ounce) can mild green chiles
• 1/4 teaspoon ground black pepper
• quart water, or as needed to cover
• (12 fluid ounce) can evaporated milk
• tablespoon sbutter
• tablespoon chicken bouillon granules
• 1/2 cup shredded sharp Cheddar cheese, or to taste

Instructions

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

Tips

You can use any cheese you like. You can cube the potatoes instead of slicing; it makes no difference. This recipe is forgiving, quantities don't have to be exact. If you want a thicker, chowder-like soup, add a bit of potato flakes.