Cream of Cheese Soup with Mussels

Preparation:

1. Boil the potatoes and carrot in broth until tender.
2. Do not drain the cooking liquid. Use a blender to purée everything until smooth.
3. Add the cream to the purée and return the pot to the heat.
4. While the soup comes to a boil, cut the processed cheese into cubes, add it to the soup, and allow it to melt slightly.
5. Blend everything until smooth.
6. While the soup is cooking, fry the mussels in a pan until cooked through.
7. Once everything is ready, place the mussels in a bowl, pour the soup over them, and garnish with thinly sliced red onion.

Enjoy your meal!