Add sliced potatoes to the prepared chicken or beef broth. Return the pan to the heat and cook the potatoes until tender.
Onion (1 PC.) cut into cubes.
Chop the carrots. Add 2 tablespoons of vegetable oil to the pan, add 1 tablespoon of melted butter. Saute the onions and carrots until light Golden brown.
In a pot with boiled potatoes, add the browned onions and carrots, add salt and ground black pepper to taste. Then add 150 g of melted cream cheese. Reduce the heat to a minimum and boil the broth until the cheese melts. Then puree the soup using an immersion blender or add the soup to a blender and also punch until smooth.
Pour the mashed soup on the plates. Pour the canned food from a jar with white beans, add the finished beans to a plate with mashed soup (adjust the amount to taste). Sprinkle the dish with fresh parsley. To serve the soup-puree garlic crackers. Bon Appetit!