Cheese soup with mussels

1. Peel and wash the potatoes, cut into cubes and place in a saucepan, add water and place on the fire. Boil the potatoes until tender - 20 minutes.

2. Peel the carrots and onions, rinse and dry. Cut the onion into cubes and grate the carrots.

3. Fry the carrots and onions in a frying pan with a few tablespoons of oil.

4. Add vegetables from the frying pan and mussels to the finished potatoes.

5. Next add soft cream cheese, salt, pepper, spices. Cook the soup for another 10-12 minutes.

6. If desired, add greens to the pan at the end.

7. Bon appetit!