Chili Chizzoup

4 medium potatoes scrubbed and diced
Large onion, diced
2 tablespoons olive oil
2 teaspoons minced garlic
Large green bell pepper, seeded and diced
4 cups water
3 vegetable bouillon cubes
2 cans, 4 ounces each, diced chilies, well drained
1 cup milk or more to taste
Salt, freshly ground pepper
Grated Cheddar cheese
Sour cream (optional)
Sliced scallions (optional)

In a large saucepan sizzle potatoes and onions in hot olive oil,
stir-frying as you add garlic and green pepper. When potatoes
have started to brown, add water. Bring to a boil and stir in
bouillon. Cover, reduce heat and simmer until vegetables are
tender. Add chilies and milk. Heat through. Season to taste.

Ladle into soup bowls and add a generous tuft of cheese.
Garnish with sour cream and/or sliced scallions if you wish.