Cheese Soup with Vermicelli and Croutons

Peel, wash, and cut the potatoes into pieces.

Peel, wash, and slice the onion and carrot into strips.

Grate the processed cheese or cut it into slices.

Cut the bread into pieces or cubes, then dry it (in a microwave or oven) or fry it in butter until golden.

Boil the broth (or water), add potatoes, onion, and carrot. Cook for 10-15 minutes. Add the cheese and cook until completely dissolved (5-7 minutes).

Once the cheese has melted, add vermicelli, salt, pepper, butter, and your favorite spices. Cook for 10 minutes. Wash and finely chop the herbs. Add to the soup. Bring to a boil and remove from heat.

The cheese soup is ready. Ladle into bowls and serve with croutons. Bon appétit!