Creamy Cheese Soup

Sauté the onion and carrots in a heavy-bottomed pot for about 5 minutes.

Add the diced potatoes, toss to combine, and pour in enough hot water to completely submerge the vegetables.

Simmer over medium heat until the potatoes and carrots are tender.

Ladle a bit of the vegetable broth into a separate glass—you will need it to adjust the consistency of the soup.

Puree the vegetables with an immersion blender until smooth.

Stir in the processed cheese, return the soup to the heat, and bring to a boil, stirring constantly.

Once boiling, remove from heat, add spices, and stir well.