Soup, Chili, Stew and Dumpling Recipes
Grand Canyon Potato Soup
This goes well with Mexican cornbread, warm flour tortillas or chips and salsa.
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
Instructions
- 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.
- Mash potatoes slightly; add butter. Simmer, covered, for about 1 hour.
- Serve hot soup over grated Monterey Jack cheese.