Caldo De Queso - cooking recipe

Ingredients

4 russet baking potatoes
1 (64 ounce) can roasted green chilies
2 coarse onions
6 cups water
3 cups whole milk
2 cups evaporated milk
4 tablespoons chicken bouillon granules
1 lb queso fresco
1 lb monterey jack and cheddar cheese blend
salt and pepper
2 tablespoons butter

Preparation

Put the butter in a large pot and melted add the onion cut in stripes cook for 5 minutes add the green chile stripes and cook 5 minutes more, add the water, the milk, the bouilon granules , salt and pepper, when is boling add the potatoes peeled and cut in cubes , cook for 10 minutes until the potatoes are cook add the queso freso , turn off the heat and add the jack chesse .