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
Shredded cheddar or Monterey Jack cheese
Fry bacon until crisp in the pot you will use for making the soup. Remove bacon, crumble and set aside.
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. Serve with desired shredded cheese and bacon sprinkled over the top.
Makes 6 servings.