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2 bacon slices

1 medium onion, chopped

2 cloves garlic, finely minced

2 teaspoons chili powder

1/2 teaspoon oregano leaves

3 cups diced potatoes

2 cups water

1 1/2 teaspoons salt

Freshly ground pepper to taste

3 cups milk

Freshly ground pepper to taste

Shredded cheddar or Monterey Jack cheese

1. Fry bacon until crisp in the kettle used for making the soup. Remove bacon, crumble and set aside.
2. Add onion to bacon fat and cook until softened, add garlic, chili powder and oregano leaves and cook for 30 seconds. Add potatoes, water, salt and pepper; bring to a boil, cover and cook until potatoes are tender. Add milk and heat until hot, but not boiling.
3. Serve with desired shredded cheese and bacon sprinkled over the top.

Serves 6.