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.
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