chile cheese potato soup

Name: Chile cheese Potato Soup
Cuisine: Mexican
Ingredients: 8 medium potatoes, boiled & drained; 14 ounce(s) chicken broth; 12 ounce(s) evaporated milk; 1 can(s) cream of mushroom soup; 1 can(s) cream of celery soup; 1 can(s) mild rotel; 8 ounce(s) monterey jack cheese, melted.; 1 pound(s) processed cheese, melted.; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; instead of rotel or you can use 4.5 oz chopped green chilies

15 Pinches

Jan Bowen

Shelby/From SWLouisiana, NC

Updated on Sep 4, 2015

I serve this sometimes with quesadillas or grilled cheese sandwiches.

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Ingredients

8 medium potatoes, boiled & drained
14 ounces chicken broth
12 ounces evaporated milk
1 can cream of mushroom soup
1 can cream of celery soup
1 can mild rotel
8 ounces monterey jack cheese, melted.
1 pound processed cheese, melted.
1/4 teaspoon salt
1/4 teaspoon pepper
instead of rotel or you can use 4.5 oz chopped green chilies

How To Make chile cheese potato soup

Step 1

Peel, boil, & drain potatoes. Mash to desired consistency.

Step 2

Stir in all ingredients blending until smooth. Add extra chicken broth if desired. I add the cheeses unmelted, but stir constantly on low if cheese is added unmelted. Top with french fried onions & bacon.
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