Potato Soup with Green Chiles

2-3 T. vegetable oil
1 small onion, chopped
1-2 cloves garlic, chopped
1/2 t. cumin
1/4 t. black pepper
Pinch oregano
2 medium boiling potatoes, peeled and cut into small chunks
8 whole canned green chiles, chopped (about 2/3 C.) - Hatch chiles if possible!
Optional: 2 t. chopped canned jalapenos
5 cups chicken broth
Optional garnish:  shredded Monerey Jack cheese or chopped cilantro

Heat oil in 2 qt. saucepan, add onion and garlic, and cook, covered, over low heat for about 5 min. to wilt onion.  Uncover the pan, raise heat to medium, stir in the cumin and pepper.  Sir for 2-3 min, or until the onions start to show signs of browning.  Then add oregano, potatoes, green chiles, jalapenos and chicken broth.  Bring to boil, cover and simmer slowly for 45 minutes, until the potatoes get good and mushy.  Serve very hot and garnish with jack cheese or cilantro or both.  Good with a blob of sour cream, too!  Or a variation is to stir in sour cream after the soup is done cooking.  This is supposed to serve 4 people... I triple the potatoes and increase the other ingredients to taste.

When I make it, I don't pay much attention to the measurements, and it seems to be one of those flexible recipes that tastes good no matter what!