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

Preparation:

Place peeled and cut potatoes into a large pot.
Cover completely with about 2 inches of water.
Add chiles and onion.
Add 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.