Grand Canyon Potato Soup

This goes well with Mexican cornbread, warm flour tortillas or chips and salsa.


  • 4 to 6 large, white potatoes, peeled and chopped
  • Salt and pepper, to taste
  • Monterey jack cheese
  • 1 can diced green chiles
  • 1/4 cup onion, chopped
  • Pinch of garlic salt
  • 1/4 cup butter or margarine


  1. Place peeled and cut potatoes into a large pot. Cover completely with about 2 inches of water. Add chiles and onion. Salt and pepper to taste. Cover and boil over medium heat until potatoes are completely done.
  2. Mash potatoes slightly; add butter. Simmer, covered, for about 1 hour.
  3. Serve hot soup over grated Monterey jack cheese.