Chicken soup with cream cheese and potatoes

Chicken soup with cream cheese and potatoes

Ingredients

• chicken broth 3 l
• potatoes 7 pcs.
• processed cheese 2 pcs.
• carrots 2 pcs.
• onion 1 pc.
• butter 30 g
• ground black pepper
• salt

Directions

1. Bring the broth to a boil, put chopped potatoes and carrots in it, cook until tender.
2. Fry chopped onions and part of carrots in oil until soft.
3. Cut the cheese into pieces.
4. Remove some of the potatoes and carrots with a slotted spoon, chop the remaining vegetables with an immersion blender or pestle, return the deferred vegetables to the soup.
5. Put the cheese in a saucepan, stir until it melts completely, add frying to the chicken soup with melted cheese and potatoes. Stir.
6. Pour the soup into bowls, garnish with a sprig of herbs, serve.