Season the mince with salt and pepper, then fry it with the finely chopped onions until crumbly brown.
Prepare the potato soup according to the recipe (see package instructions). Then cook the Brussels sprouts in boiling hot salted water for 10 minutes. Then add the Brussels sprouts, minced meat and processed cheese to the potato soup form. Add the crème fraîche to the potato soup when it is no longer boiling. Finally, add the whipped cream (soup must not make more) and season with salt, pepper and perhaps grained clear soup.
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