4 large potatoes
1 piece celery
½ bunch parsley
1 liter of chicken stock
1 liter water
Salt and pepper
½ cup whipping cream
Start with your celery and onions until cook, add your leeks and cook until soft.
Add your potatoes, parsley, chicken stock and water, cook at medium heat watching so it does not stick at the bottom until the potatoes are fully cooked.
Season with salt and pepper and add a touch of cream if you wish, not milk. Add your cheddar or any other cheeses you wish to taste. (Swiss/Emmental can be very nice)
Puff pastry rolled into circles to fit over the soup bowl.
Ladle the hot soup into your bowls, egg wash the bowls to stick the puff pastry on top.
Bake until the puff pastry if fully cooked, around 20 minutes.
Notes: this puff pastry idea can be used on French onion soup also.