Creamy Chicken and Mushroom Cheese Soup

Peel the potatoes, dice them, and add them to a pot of boiling water to cook.

Finely chop the onion and sauté in vegetable oil until softened. Add the grated carrots and cook until lightly golden, then season with a pinch of salt.

Slice the mushrooms and pan-fry until golden brown, then season lightly with salt.

You can either boil the chicken and use the broth for the soup, or cut it into bite-sized pieces and pan-fry with a pinch of salt.

Once the potatoes are almost tender, add the sautéed onion and carrots, mushrooms, and chicken to the pot.

Stir in the processed cheese, mix well, and simmer the soup for another 10 minutes until the cheese is completely melted.