Wash the cabbage, disassemble it into inflorescences. Wash potatoes and carrots, peel, cut into medium pieces, pour water, bring to a boil and cook over low heat until the potatoes are ready.
Grate the processed cheese on a coarse grater. Before that, you can put it in the freezer for a while (to make it easier to rub). I recently gave up cheese in packages - it really doesn't "disperse" well in soup... I use soft processed cheese in the baths. Just add it to the soup with a spoon and mix immediately.
When the vegetables are cooked, add the cheese, mix well and remove from the heat.
Whisk everything together in a blender and pour it back into the pan, put it on fire, add cream, salt to taste, bring to a boil and immediately remove from the stove. Let it brew for 5 minutes.
When serving, sprinkle with parsley and freshly ground pepper mixture. You can use any other greens on request/availability/taste/mood. In this case, I have purple basil.