Potato-Cheese Soup

Requested recipe from my sister and I made slight changes, it's so soothing and great Winter food!

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 5  cups  diced potatoes (about 7 small to medium)
• 4  cups water, barely enough to cover potatoes (this water is part of the soup, DO NOT POUR OFF)
• 2  teaspoons salt (I used 1tsp salt and 1 tsp salt-free seasoning)
• 1  onion, chopped (Vidalia preferred or another sweet onion)
• 3  green onions, including tops chopped
• 1  cup  coarsely chopped fresh parsley
• 1 1⁄2 teaspoons olive oil
• 1 (12 ounce) can evaporated milk
• 1  cup  grated cheddar cheese
• 1⁄8 teaspoon black pepper
• 1⁄4 teaspoon garlic powder

Directions

1. Barely cover potatoes with water add the salts and cook till tender. THIS WATER IS PART OF SOUP DO NOT POUR OFF.
2. While potatoes are boiling sauté onions and parsley in oil just till onion wilted.
3. Add the evaporated milk once potatoes are tender.
4. Ladle some of the potatoes with liquid in food processor or blender and puree. Add back to pot. On the next 2 rounds of puree potatoes and liquid add 1/2 of the onions and parsley mix.Use slotted spoon to find the rest of the potatoes to put in food processor. (By now the soup should be pretty thick).
5. Soup should still be hot enough add the cheese and stir. If not,heat only on low do not boil so cheese can melt.
6. Season with the black pepper and garlic powder.
7. Guessed on the amount of water to cover potatoes make take more or less!
8. Enjoy!