Grand Canyon Potato Soup

Ingredients

• 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

Instructions

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.