Chile cheese Potato Soup

Chile Cheese Potato Soup

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Jan Bowen


I serve this sometimes with quesadillas or grilled cheese sandwiches.


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Stove Top


  • 8 medium
    potatoes, boiled & drained
  • 14 oz
    chicken broth
  • 12 oz
    evaporated milk
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    cream of celery soup
  • 1 can(s)
    mild rotel
  • 8 oz
    monterey jack cheese, melted.
  • 1 lb
    processed cheese, melted.
  • 1/4 tsp
  • 1/4 tsp

How to Make Chile cheese Potato Soup


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

Printable Recipe Card

About Chile cheese Potato Soup

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: Mexican

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