Potato and Cheese Chowder Soup

<b>Ingredients</b> 8 cups chicken stock<br> 6 medium to large potatoes, cubed<br> ⅓ cup scallions, chopped<br> ⅓ cup cilantro, chopped<br> 2 garlic cloves, grated<br> ½ teaspoon red pepper flakes<br> 1 cup low fat milk<br> 2 cups queso fresco, crumbled<br> Salt &amp; pepper to taste<br> 6 eggs (optional)<br> 2 cups chicken, shredded (optional)

<b>Step 1</b> Chop all ingredients.

<b>Step 2</b> Add cubed potatoes to chicken stock and bring to a boil.

<b>Step 3</b> Add garlic, cilantro, scallions and red pepper flakes. Boil until potatoes are fork tender (about 10 minutes).

<b>Step 4</b> Add milk and stir in cheese until melted. Season with salt and pepper. Divide among 6 bowls and serve.

<b>Step 5</b> If you’re serving for breakfast, continue boiling and add eggs one at a time.

<b>Step 6</b> For lunch or dinner, add shredded chicken and cook until heated through.