Zesty Potato Soup

• 4 large potatoes, peeled and cubed
• 2 C. water
• 1/3 C. chopped green chilies
• 1 tsp. dried minced onion
• 2 Tbsp. butter or margarine
• 1 garlic clove, minced
• 1 Tbsp. chicken bouillon granules (I use 1 can of chicken broth and no milk)
• 1 C. milk (if using bouillon granules)
• 1/2 tsp. salt
• 2 tsp. minced fresh parsley
• 1/4 tsp. pepper
• 4 oz. processed American cheese

1. In a large saucepan, combine the potatoes, water, onion, garlic, salt and pepper, bring to a boil over medium heat. Reduce heat, cover and simmer for 15-20 minutes or until potatoes are tender. (Do not drain). Mash potatoes in liquid almost smooth. Add remaining ingredients; cook and stir until the cheese is melted.

potatoes, water, green chilies, onion, butter, garlic, chicken bouillon granules, milk, salt, parsley, pepper, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50338 (may not work)