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!