Very quick and delicious cream cheese soup

Thick and aromatic creamy soup with fried carrot freckles will make a cold day warm and sunny. For this soup, melted cheese with an onion painted on the package is ideal. But if this is not found, any high-quality processed cheese will do.

Ingredients

• 2 processed cheese (150 g each)
• 3 medium potatoes
• 1 medium carrot
• 1 large onion
• 2 cloves of garlic
• 1 small bunch of dill
• 2 tbsp. l. butter
• 1 bay leaf
• salt, black pepper

Directions

1. Chop the onion and garlic as small as possible, potatoes into cubes with a side of 1.5-2 cm, coarsely grate the carrots.
2. Melt the butter in a saucepan and fry the onion in it for 5 minutes. Add carrots, fry for another 5 minutes.
3. Add garlic and potatoes, stir, after 30 sec. pour in 1 liter of hot water. Bring to a boil, salt, toss in the bay leaf, after 2-3 minutes. take it out. Boil the soup for another 10 minutes. Cut the melted curds into small pieces, put them in a bowl, pour in a ladle of broth, stir with a fork to dissolve the curds. Pour the cheese liquid into the soup, simmer under a lid for 5 minutes.
4. Pepper, add chopped dill, turn off the heat, let it brew under the lid for 5 minutes. and serve.