Zesty Potato Soup

4 large potatoes, pelled and cubed
2 cups water
1 teaspoon dried minced onion
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
4 ounces process American cheese, cubed
1/3 cup chopped green chiles
2 tablespoons butter
1 tablespooon chicken bouillon granules
2 teaspoons minced fresh parsley

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 to 20 minutes or until potatoes are tender. (Do not drain.) Mask potatoes in liquid until almost smooth. Add remaining ingredients; cook and stir until cheese is melted.

Yield: 6 servings.