2 tbsp of butter

2 medium sized onions

3 large potatoes, washed and peeled

1 cube of chicken or vegetable bouillon

2 cups of milk

1 clove of garlic, crushed

1 tsp dried parsley

3 pieces of celery, chopped

1 pinch of salt and pepper

1 ½ cups of grated cheese (we used mozarella and gruyere)

 

•  Thinly slice the onions and potatoes and add to the pan with melted butter.

•  Crumble the stock cube over the potatoes, add celery, parsley, garlic, salt and pepper.

•  Cover pan and allow vegetables to soften over a low heat, do not let them brown. (We added a little water to speed this up).

•  Add milk and mix until soup becomes thick, then stir in cheese until fully melted. (If it’s too thick add a little more water).

•  Serve piping hot!