Family members love this pumpkin log!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
- ¼ 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
- ½ cup shredded sharp Cheddar cheese, or to taste
Instructions
- 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.
- Pour into serving bowls and top with remaining Cheddar cheese.
- You can use any cheese you like. You can cube the potatoes instead of slicing; it makes no difference.
- This recipe is forgiving, quantities don’t have to be exact. If you want a thicker, chowder-like soup, add a bit of potato flakes.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 16 g |
| Sodium | 1007 mg |
| Sugars | 10 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |