Creamy Parmesan Potato Soup - cooking recipe

Ingredients

6 medium potatoes, peeled and chopped in large chunks as for mashed potatoes
1/2 cup onion, chopped
6 tablespoons butter
3 ounces cream cheese
2 cups milk (approximately depending on type of potato and time cooked)
2 garlic cloves, minced
1/4 teaspoon pepper
1 teaspoon salt
1 cup parmesan cheese, grated
fresh parsley or 1 tablespoon dried parsley

Preparation

Add potatoes and onions to boiling water.
Cook about 15-20 minutes until done.
Drain and return to pot.
Lightly mash, leaving it as chunky as you like.
(I prefer mine fairly smooth with small pieces here and there.) Return pan to medium low heat and add butter, cream cheese and milk, stirring until butter and cream cheese melt.
Add all other ingredients and cook, stirring occasionally until parmesan cheese is melted.
Adjust salt and pepper.
If soup is too thick add more milk and if it is too thin add more cheese.