Zesty Potato Soup With Green Chiles

This is the best potato soup I have ever made, and it warms you up!

I wrote on this recipe that I received it in November 2000, so that’s how long I have been making it several times each winter.  This one runs a tight race with Lentil Soup as my family’s favorite.

6 large potatoes, peeled and cubed
2 c water
1 t dried minced onion
1 garlic clove, minced
1/2 t salt
1/4 t pepper
1 c milk
4 oz American cheese, cubed
1/3 c chopped green chiles
2 T butter
1 T chicken bouillon granules
a few vegetable cubes, if desired
2 t parsley

In a large saucepan, combine the potatoes, water, onion, garlic, salt, and pepper.  Bring to boil, then reduce heat, cover, and simmer for 15-20 minutes or until potatoes are tender.  Do Not Drain.  Mash potatoes in liquid until almost smooth.  Add remaining ingredients.  Cook and stir until cheese is melted.