Chili Rellenos Soup - cooking recipe

Ingredients

4 cans cream of potato soup
3 cans milk (fill empty soup can to measure)
1 lb. Monterey Jack cheese, cut into small cubes
1 can diced chilies (use jalapeno if you like it hot)

Preparation

Combine all in crock-pot and cook about 3 hours.
Serve with hard rolls.