Cheesy Bacon Soup

Dice the potatoes into small cubes.

Pour the broth (or water with a bouillon cube) into a pot, season with salt, and bring to a boil. Add the potatoes and cook until almost tender.

While the potatoes are boiling, sauté the half-moon sliced onion and coarsely grated carrot in a skillet with oil until golden brown. Season with salt, pepper, and paprika, stir well, and transfer to a plate.

In the same skillet, fry the bacon pieces until crispy and golden.

When the potatoes are almost done, add the sautéed vegetables, bacon, and canned beans (along with their liquid) to the pot, and bring back to a boil.

Stir in the cream cheese, mixing thoroughly until completely melted and smooth.

Turn off the heat, then stir in the minced garlic and finely chopped dill.