February 8, 2015


1Heat the oil and butter over medium heat in a large pot.

2Add the onion and garlic and simmer until the onion is.

3Stir in potatoes, water of bouillon, milk, salt and pepper and bring to a boil.

4Reduce heat to low and simmer until the potatoes fall apart, 30-45 minutes.

5Mash the potatoes a bit with the back of a spoon.

6Remove the soup from the heat and stir in the cheese.

7Season to taste and serve immediately.


Oil or butter - 1 / 4 cup

Ui, ground beef - 1 / 2

Garlic, mince - 3 up to 4 cloves

Potatoes, peeled and diced - 1 1 / 2 up to 2 pond

Water - 4 cups

Milk - 1 cup

Salt and pepper - to taste

Muenster, kaas of mozzarella cheese, grated - 1 cup