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1. Take the sweet potato and carrot (two pieces each) out of the chicken leg stewed with fresh vegetables and put them in the blender.

2. Add "enough water to impress sweet potatoes and carrots" (Apple sister uses 200ml water) and mash it with a blender.

3. Take out the soup pot and put the carrot and sweet potato mashed in the second step.

4. Add some water to the juicer, and shake the juicer by hand to melt the carrots and mashed sweet potatoes attached to the juicer in the water. Then pour this carrot and sweet potato water into the soup pot.

5. Turn the soup pot to medium heat, cover the pot and simmer.

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6. When the thick soup in the fifth step is bubbling (indicating that it has been cooked), pour in fresh milk, put in cheese slices and stir well with a spoon.

7. Sprinkle salt and black pepper, then stir with a spoon, and the thick carrot and sweet potato soup is finished.

8. Add fresh mint, the thick soup is not only more fragrant, but also more floating.

9. Eating another bowl of mother-in-law is a nutritious and delicious dinner.