Summary

Ingredients

• 1 tablespoon oil
• 250 g minced meat, mixed
• 6 potato (s)
• 2 leeks
• 250 g mushrooms
• 2 teaspoons mustard
• 1 liter broth
• 1 clove garlic
• 0.5 ½ cup crème fraîche or cremefine
• 0.5 ½ pack processed cheese
• Chopped parsley and chives
• salt and pepper

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Instructions

1. Peel the potatoes and cut into small cubes, clean the leek and cut into rings, cut the mushrooms into slices. Fry the minced meat in the hot oil until crumbly, add the potatoes, season with salt and pepper, add the leek and mushrooms. Always stir well in between. Stir in the mustard, then deglaze with the broth and squeeze in the garlic clove and simmer the soup for 10 to 15 minutes.
2. When the potatoes are soft, stir in the crème fraîche and processed cheese, bring to the boil again and season with salt and pepper. Finally sprinkle with parsley and chives and serve.