Cheese cream soup

3 potatoes

1 the big carrot

1-2 pepper

200 g processed cheese

1 onion

20 g butter
what kind of oil to choose? we'll show

parsley

salt

Vegetables peel and boil until tender. Pepper recommend putting in the pan for 10 minutes before end of cooking - he has time to give their flavor and nutrients, but will not turn to mush, and it can be easily removed from the pan - I don't really like when the mashed remains peppers and skins.

Chop the onion, fry in butter until a beautiful Golden brown color. Boiled vegetables shred blender until smooth. The broth is better to first drain, leaving in a saucepan one and a half to two cups of liquid, and then add as needed to get desired consistency of the soup. Put in a saucepan melted cheese, continue to stir blender. Ladle soup into bowls, garnish with parsley, onions.