Potato Soup with Cheese and Green Chiles

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.

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
• 0.25 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
• 0.5 cup shredded sharp Cheddar cheese, or to taste

Steps

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.