Cut the raw potatoes into medium sized cubes.
Finely chop the carrots.
Chop the onion.
Grate the cheese on a coarse grater.
Take a saucepan and put butter in it.
Place chopped onion and carrot in a saucepan.
Place the pan over medium heat and cook the onion until translucent.
Add chopped potatoes.
Pour 1200 milliliters of boiled water over the vegetables and place on medium heat.
Cover the pan with a lid. Add chicken broth to the pan. Cook for 10-15 minutes until the potatoes are soft.
Add cream cheese and grated cheese. Then add cream and spices to taste.
Using a blender, grind the ingredients in the soup and cook for another 5-10 minutes. If the soup is too thick, you can add a little water, broth or cream. Done!