This Potato Soup Boasts Gooey Cheese at the Bottom of Every Bowl

Ingredients

• 4 cups (950ml) Homemade chicken or vegetable stock or store-bought low-sodium chicken or vegetable broth
• 1 cup (240ml) water
• 2 pounds (907g) medium Yukon Gold potatoes (about 4 total), scrubbed and cut into roughly 1 1/2 to 2 inch chunks
• 1 large tomato, diced into 1/4- inch pieces (about 8 ounces; 227g)
• 1 medium white onion, diced (8 ounces; 227g)
• One 7-ounce (198g) can diced roasted hot or mild Anaheim or Hatch green chiles (about 3/4 cup), (see notes)
• 4 cloves garlic, minced
• 1 teaspoon chicken-flavored bouillon powder, plus more to taste or Diamond Crystal kosher salt, divided (see notes)
• One 12-ounce (355ml) can evaporated milk
• 1 tablespoon dried Mexican oregano, plus more for serving
• Freshly ground black pepper to taste
• 8 ounces (227g) Queso Quesadilla, Oaxaca, or Mexican blend cheese, shredded (1 cup)
• 4-8 dried chiltepin chiles crushed for serving, optional
• 4-8 flour or corn tortillas, for serving, optional

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