Cheese soup

For those who used to cook cream cheese soup, this dish will be familiar - unless bacon and sausages have been added to it before. Choose high-quality cheese for this recipe, otherwise the nostalgic soup will remain the most delicious at all times.

Ingredients

• 1.5 l broth on pork ribs
• 130 g processed cheese
• 50 g each sausage cheese, bacon and Viennese sausages
• 400 g potatoes
• 120 g carrots
• 25 g butter
• 25 g flour
• 10 g garlic
• 1 g each of dried dill and bay leaf
• salt, freshly ground white pepper

Directions

1. Cut the melted cheese into 1 cm cubes, grate the sausage cheese and garlic on a fine grater. Cut bacon, sausages and carrots into small cubes, potatoes - medium.
2. In a skillet, melt the fat from the bacon over medium-high heat.
3. Add butter and sauté carrots and sausages, 1 min. Reduce heat, add flour and cook for 3 minutes.
4. Simultaneously bring the broth to a boil.
5. Add potatoes, re-bring to a boil. Add all the cheese and pan contents. Season with spices.
6. Cook over low heat, stirring constantly, for 7-10 minutes.
7. Add the garlic, stir, cook for another 5 minutes.
8. Remove from heat and let it brew for 10-15 minutes. Serve hot.