Cheese leek soup with mushrooms

Ingredients for 3 servings:

• 1 tbsp oil
• 250 g minced meat, mixed
• 6 potatoes
• 2 stalk(s) leeks
• 250 g mushrooms
• 2 tsp mustard
• 1 liter of broth
• 1 garlic clove(s)
• ½ cup of crème fraîche or crème fine
• ½ pack of processed cheese
• Chopped parsley and chives
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes and dice them into small cubes. Trim the leeks and slice them into rings. Slice the mushrooms. Fry the minced meat in hot oil until crumbly, add the potatoes, season with salt and pepper, and add the leeks and mushrooms. Stir well during the cooking time. Stir in the mustard, then deglaze with the stock, press in the garlic clove, and simmer the soup for 10 to 15 minutes. When the potatoes are tender, stir in the crème fraîche and cream cheese, bring back to a boil, and season with salt and pepper. Finally, sprinkle with parsley and chives and serve.