Wash and trim celery. Reserve one or two of the sml inner stalks. Cut remaining stalks and pale leaves into 5mm slices. Scrub the carrots and peel them and slice thinly. Peel potato, wash and slice. Melt butter in large saucepan. Add the sliced celery, carrots and potato. Saute gently for 5 mins. Add the stock and simmer until veg is tender. Put through the blender. Return the soup to the saucepan, check seasoning add salt and pepper and reheat. Dice the reserved celery finely and also the spring onions and combine with the cheese. Serve in bowls with spoonful of the cheese and celery/spring onions to each.
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