Cream cheese soup with vegetables and soy sauce

Onions, soy sauce and herbs make this delicate soup truly flavorful.

Ingredients

• Onion 2 pieces
• Potato 5-7 pieces
• Carrot 1 piece
• Butter 1 tbsp. a spoon
• Vegetable oil 2 tbsp. spoons
• Soy sauce 1 tbsp. a spoon
• Water 1-1¹⁄₂ L
• Processed cheese 180-200 g
• Processed cream cheese 150 g
• Greens taste
• Crackers taste
• Pepper mix taste

Directions

1. Chop the onion and potatoes. Grate the carrots.
2. Heat two types of oil in a heavy-bottomed saucepan, add the onion and fry a little. Add carrots and soy sauce and cook, stirring occasionally, until vegetables are tender.
3. Frying can be done in a skillet and then transferred to a pot of water and potatoes.
4. Pour water into a saucepan, toss in potatoes and cook until soft. Puree the soup with a blender.
5. Cut the cheese into small cubes. Send them to the soup pot along with the other cheese.
6. Cook, stirring occasionally, until the cheese is melted. If the consistency is not uniform, beat the soup again with a blender.
7. Add chopped herbs, croutons and pepper mixture to the soup before serving.