Cabbage to wash, disassemble on inflorescences. Potatoes and carrots wash, peel, cut the mullion pieces, cover with water, bring to boil and cook on low heat until cooked potatoes.

Processed cheese grate on a coarse grater. Before that, you can briefly place it in the freezer (to make it easier to grate). Recently I have laid off the cheese in packs - it is really bad "at odds" in the soup... Use soft cheese trays. Just add it with a spoon into the soup and stir immediately.

When the vegetables are cooked, add cheese, mix well and remove from heat.

All together in a blender and pour back into the saucepan, put on fire, add the cream, it needs more salt to taste, bring to boil and immediately remove from heat. Let stand 5 minutes.

When serving, sprinkle with parsley and freshly-ground mixture of peppers. You can use any other greens on request/availability/taste/mood. In this case, I have a purple Basil. Bon appetit!