3 med. potatoes, peeled & cut up
1 c. water
1 sm. onion, finely chopped
1 tsp. instant chicken bouillon granules
Skim milk
3 tbsp. butter
2 tbsp. snipped parsley
1 tbsp. chopped pimiento
1 tbsp. all-purpose flour
1/8 tsp. pepper
Dash bottled hot pepper sauce
1 c. shredded cheddar or Monterey Jack cheese with jalapeno peppers

In large saucepan combine potatoes, water, onion and chicken bouillon granules. Bring to boiling, reduce heat, cover and cook over medium heat about 20 minutes or until potatoes are tender. Transfer hot potato mixture to a blender or food processor, cover and blend or process until smooth. Measure mixture and add skim milk to make 5 cups.

Return potato mixture to saucepan. In a small saucepan melt butter, stir in parsley, pimiento, flour, pepper and hot pepper sauce. Stir into potato mixture in large saucepan. Cook and stir until thickened and bubbly. Add cheese, cook and stir until cheese almost melts. Serve immediately. Sprinkle additional cheese over soup, if desired. Makes 4 servings.