Cheese Soup with Chicken, Green Peas, and Corn

Prepare all necessary ingredients. Ensure you use quality processed cheese, as it determines the delicate consistency of the soup. Peel the potatoes and carrots.

Place the chicken drumstick in a pot and add the bay leaf.

Pour in water, bring to a boil over medium heat, and skim off any foam. Cook the broth for 35-40 minutes.

Cut the peeled potatoes into medium-sized pieces.

Remove the chicken drumstick from the finished broth. Separate the meat from the bone, cut it into large pieces, and return it to the pot. Add the chopped potatoes and cook for 10 minutes.

Grate the peeled carrots on a medium grater, add them to the pot, and cook the soup for another 10 minutes.

Place the processed cheese in the freezer for 10 minutes. Then grate it on a medium grater.

Add the grated processed cheese to the pot and stir thoroughly until completely dissolved.

Then add the corn and peas to the pot. Season with salt and black ground pepper to taste. Cook the soup for another 10 minutes.

At the end of cooking, taste the soup and, if necessary, adjust the seasoning to perfection. Serve hot.

Bon appétit!