Grand Canyon Potato Soup

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

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

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