Summary

Ingredients

• 250 g potato (s)
• 500 g carrot (s)
• 1 large onion (s)
• some oil
• 750 ml vegetable stock
• chives
• 200 g cream cheese, or another type your choice
• Salt and pepper, white

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Instructions

1. Peel the potatoes and carrots and peel the onion. Dice all ingredients.
2. Heat the oil, sauté the onion until translucent, then add the potatoes and carrots, sauté briefly. Deglaze with the broth, bring to the boil and cook covered for approx. 10-15 minutes. When the vegetables are soft, puree the soup, stir in the processed cheese and season with salt and pepper. Cut the chives into fine rolls and sprinkle over them.
3. Perhaps serve with croutons, sprinkle with chilli flakes for more heat.