Ingredients: 15g / ½oz butter 1 large head garlic, peeled 115g / 4oz potato, finely chopped (use a floury variety suitable for mashing) 1 medium onion (preferably a red onion), finely sliced 2 large sticks (115g / 4oz) celery, finely sliced ¼ tsp nutmeg 600ml / 1 pint of milk 125g / 4½oz Windsor Red, grated (or cheddar & claret) Salt & pepper For the Garlic Croutons 25g / 1oz butter 25g / 1oz white bread, cubed 1 clove garlic, crushed To Serve 25g / 1oz Windsor Red, finely sliced 1 tbsp chopped garlic chives, or regular chives Directions: Windsor Red Cheese imparts a delicate colour, & despite a whole head of garlic, the resulting flavour is deliciously mellow & cheesy. 1.Gently melt the butter. Add garlic, potato, onion, celery & 4 tbsp water. Cover & cook for 7 minutes, stirring occasionally. Do not allow to burn. 2. Add nutmeg & milk. Bring to the boil, half cover & simmer gently for 20 minutes (watch it does not boil over). 3. Mash with a potato masher. Stir in the grated Windsor Red. Add a little water or stock if you prefer a thinner soup. Season to taste. 4. Garlic Croutons: Gently shallow fry cubes of bread in butter until pale golden. Stir in the garlic towards the end of cooking. 5. To serve: Re-heat soup. Garnish with garlic croutons, finely sliced Windsor Red & chives.