Cheese – Vegetables – Soup

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Clean the potatoes and carrots and cut into small cubes. Peel the onion and also finely dice it. Wash the chives, pat dry and cut into fine rolls, except for a few stalks to garnish.
Heat the oil in a saucepan and fry the onion in it. Add the carrots, potatoes and vegetable stock, bring to the boil and cook covered for about 8-10 minutes. When the vegetables are cooked, remove 3-4 tablespoons from the broth with a skimmer. Puree the remaining vegetables in the broth, put the pieces back in. Add the processed cheese and stir until it has melted.
Season the soup with salt and pepper, then arrange on deep plates and serve garnished with chives.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.