Chunky Chicken Potato Soup

6-8 potatoes
Water to cover potatoes
1/2 cup chopped onion
1/2 teaspoon crushed garlic
3 tablespoons butter
1 cup chicken broth/pan drippings
boneless chicken tenderloins
Salt
Seasonings, eg. 1/4 t. thyme or rosemary
up to 1/4 cup steamed vegetable (optional)
2 cans evaporated milk
1/4 cup grated cheese (optional)
Water
sugar

Place whole potatoes in a pot and fill with enough water to just cover them. Add salt. Cover and bring to a boil. Reduce to medium heat. Cook about 30 minutes until potatoes centers done. Test center with fork or knive.

While potatoes are cooking, saute the onion, garlic in butter in skillet until translucent. Add chopped chicken. Lightly salt and add any optional seasonings. Stir and sute chicken until completely cooked.

Saute a little chopped spinach or another steamed vegetable with chicken if you choose.

When potatoes are done drain and rinse in cold water. Let cool enough to peel off skins with paring knife.

Mash the potatoes into chunks with a potato masher. Add milk and broth. Continue to mash and blend in liquid. Add grated cheese (optional). Heat slowly on medium-low melting the cheese. Add additional liquid (water or broth) to achieve desired consistency.

Add cooked seasoned chicken to soup. Add a pinch of sugar. Stir and continue to heat thoroughly but slowly. Creamy soup may stick to pot or scorch easily.

If soup is still too thick, add a additional water. It should be a thick chunky soup.

Garnish with grated cheese, chives or bacon.

I like a dash of paprika as a final touch.