Directions

1. Peel potatoes and cut into small cubes. Place potatoes and onions in large saucepan and cover with water by about three inches. Season water with salt. Bring to a boil and cook until tender but firm to the bite, about 5-10 minutes.
2. Drain potatoes, add butter and milk. Heat over medium-high heat, without bringing to a boil.
3. Cut the Swiss cheese into little cubes in your bowls and pour the hot soup over to melt them and make great strings! Serve with corn muffins.