Cream of Potato and Chicken Soup

4 chicken thighs
2 quarts water
8 medium potatoes, peeled and diced into
2 tsp minced garlic
1 large onion, diced
1 tsp salt or more to taste
1 1/2 c. half & half
1 1/2 c. milk
1/2 c. mashed potato flakes
3 tbsp flour
1/2 tsp black pepper
1/4 tsp cumin
1/4 tsp chili powder
2 c. shredded cheddar cheese

Boil the chicken, onion and garlic in the water and salt for ~2 hours.  After the chicken's boiled, remove it and let the pieces cool.  While cooling, put the chopped potatoes, spices, in the broth and cook on medium for 10 minutes.

While the potatoes cook, heat the half & half in the microwave until hot.  In a separate bowl, mix together the mashed potato flakes and flour.  Mix in the half & half, gradually adding in soup broth and stirring until the mashed potatoes are loose and soupy.  They should be slightly lumpy. 

Remove chicken meat from the bones, chop up the meat, discard bones and cartilage.  Add meat to soup.  Stir the mashed potatoes into the soup, add the cheese and the milk.  Adjust salt levels to taste.