Mexican Potato Soup
by: Fran Pinkston
Saute in 1Tbsp or less Bacon Grease
10 Potatoes, cut into cubes
2 Onions, diced
2 cloves, Minced garlic (or more)
Add:
1 can green Chillies (diced). Add water to cover and more if desired. Add a dash of fresh lemon juice and salt to taste. Add 15 oz. can tomatoes broken up. Simmer until potatoes are tender. Sprinkle with some fresh cilantro. Serve with shredded Monterrey Jack Cheese on top. Can add seasoned croutons if desired. Soup is better the next day!
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