Cheesy Bacon Soup

Dice the potatoes into small cubes. Pour the broth (or water with a bouillon cube) into a pot, add salt, and bring the potatoes to a boil.

Cut the onion into half-rings and grate the carrots on a coarse grater. Sauté the vegetables in a skillet until golden brown, add the spices, stir, and transfer to a plate for a moment.

In the same skillet, fry the bacon until it has an appetizing golden crust.

When the potatoes are almost done, add the sautéed vegetables, bacon, and beans to the pot. Bring the soup to a boil.

Add the processed cheese and stir well until completely dissolved.

Remove the soup from the heat, add the minced garlic and finely chopped dill.