Mel's Spicy Potato Soup

4 Large Potatoes peeled and cubed
2 Cups Water
1 tsp Onion (Finely Chopped)
1 Garlic Clove Minced
½ tsp Salt
¼ tsp Pepper
1 Cup Milk
4 ounces Velveeta
1/3 Cup Chopped Green Chili
2 T Butter
1 T Chicken Bouillon Granules (2 Cubes)
2 tsp Minced parsley
In a large pot combine potatoes, water, onion, garlic, salt & pepper. Bring to a boil over medium heat, reduce heat, cover, and simmer for 15-20 minutes or until potatoes are tender. Mash potatoes in liquid to desired chunkiness. Add remaining ingredients. Cook and stir until cheese melts.
Recipe doubles and freezes well!

I use shredded cheese instead of velveeta.