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Grand Canyon Potato Soup




  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.

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


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