Chile cheese Potato Soup

Chile Cheese Potato Soup Recipe

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Jan Bowen


I serve this sometimes with quesadillas or grilled cheese sandwiches.


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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


  • 1Peel, boil, & drain potatoes. Mash to desired consistency.
  • 2Stir 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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About Chile cheese Potato Soup

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

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