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Grate cream cheese on a coarse grater. Bring the water in the stewpan to a boil. We spread the cheese in boiling water. Slightly salt and leave to cook on medium heat.
Peel the potatoes. Dice. We send it to the stewpan. Cook for about 30 minutes.
Peel the onion from the husk. Grind. We heat the pan with the addition of vegetable oil. Fry the onion until transparent.
Add onions to the soup with shrimp and chopped basil. Cook for another 5 minutes and remove from heating. Bon Appetit!
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