Potato and cheese soup

Source
Materials:

Potatoes - 500 grams
Salt, pepper — as expected
Vegetable or chicken stock — 2 cups
Flour or cornflour — 1 tbsp
Milk – 1 cup
Chopped parsley - 1 tbsp
Korano cheese — 2 tbsp

Method:

Cut the potatoes very thinly.
Boil and mash potatoes with salt and pepper in the stock.
Mix cornflour or flour with milk and add pepper and salt.
If it seems too thick, add more milk.
Serve with chopped parsley and cheese.