Creamy Meatball Soup

Dice the potatoes. Coarsely grate the carrots and finely chop the onion.

Combine the ground meat with salt and pepper. Shape into small walnut-sized balls.

Heat vegetable oil in a pot. Sauté the onion and carrots until soft.

Add the potatoes to the pot, cover the vegetables with water, and bring to a boil.

Once the water boils, gently drop in the meatballs. Add the bay leaf and simmer over medium heat for 15-20 minutes.

When the potatoes are nearly tender, pour in the heavy cream and add the processed cheese. Stir until the cheese is completely melted.