Green Chili Cheddar Cheese Soup

By courtneyepowell

Ingredients

• 4 large baking potatoes
• 1 small onion, chopped
• 4 cans (about 7 cups) chicken broth
• 1 T salt
• 1 c milk, cream or half and half
• 1 can (4 oz) chopped green chiles
• 1 c shredded Cheddar cheese, plus more for garnish
• Pepper
• Bacon, cooked and crumbled, optional
• Sour cream, optional
• Chopped green onion, optional

Preparation

Step 1

Peel potatoes and chop into medium duce. Put potato and onion in slow cooker and add chicken broth to cover, reserving remaining broth. Add salt.
Cover and bring to a boil on high, then lower heat and simmer 30 mins or until potatoes are just tender. Remove half of the potatoes to a colander or bowl. Mash remaining potatoes in cooking broth with a potato masher or spoon. Return reserved potatoes to cooker along with milk, green chiles and cheese.
Let simmer for 30-45 mins. Add more salt and pepper to taste. If soup is too thick, add extra chicken broth.
Serve with extra shredded cheese, crumbled bacon, sour cream and sliced green onion on top, if desired.