First prepare the vegetable stock by taking 5 cups water in a deep pan, add diced onion, tomato, celery stalk, carrot and cover it and give it one boil, then let it simmer for 5minutes and switch off the gas. This vegetable stock can be used for many other soups.
Now in a non-stick cooker take butter, once the butter melts add 1 bay leaf cook it for 2 minutes, then add finely chopped spring onion whites and saute them for 2-3 minutes, then add finely chopped celery stems and again cook it for another 5 minutes, then add spring onion green and mix well saute it for another 5 minutes.
Then add diced and peeled potatoes, salt and mix well, saute it for another 8-10minutes, then add black pepper powder, vegetable stock, 1 spring if thyme leaves and cover the cooker and cook it for 3 vissels over high flame.
Once the cooker becomes little cold blend the soup into a smooth puree and again take the mixture into a deep bottom pan.
Then add salt, pepper, cheese slice, cheese spread mix it nicely a the give it one boil, switch off the gas, garnish with some grated cheddar or any processed cheese, parsley and serve hot with foccasia bread.
