4 medium white onions, 1kg white potatoes, 1 pint milk, 1 pint chicken (or veg) stock, salt, pepper, 1/2 fresh grated nutmeg, 1tbsp olive oil, 50g strong cheddar cheese.
Chop the onions and potatoes in to small cubes. Heat the olive oil in a large pan and on a medium heat gently fry the onions for 10 minutes until soft, stirring frequently to stop them browning. Add the potatoes and gently cook for 15 minutes, stirring frequently. Add the milk and chicken stock, seasoning and nutmeg and turn the heat down, cook gently for 20 minutes, skimming the top to remove any foam that forms.
Once cooked grate the cheddar cheese and add to the soup, stirring to melt. Let it cool slightly and then use a handheld blender stick to blend thoroughly until it's completely smooth. If you want a super smooth soup you can pass it through a sieve at this point also.
Reheat the soup and serve with a little grated nutmeg on top, and some crusty bread on the side.
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