Peel, wash and dice the potatoes. Simmer together with the milk and water on medium heat, around speed 3, and add the broth to taste.
Fry minced beef in olive oil in a pan and press into small pieces. Peel and dice the onion. Cut the leek into rings. Peel the carrot (s), cut in half and cut into small pieces. Cut the pils into strips.
When the potatoes are done, add the sliced vegetables and the seared minced beef, possibly some Gorgonzola, to the saucepan. Add the cream and season with the fresh herbs. Portion the fresh herbs to taste and chop them into small pieces. Either cut or grind the chilli. The cloves of garlic should be cut like an onion, not squeezed. Pressing will cause many of the healthy essential oils to be lost. If there is a greenish stem in the middle of the garlic clove, remove it before dicing (reduces unwanted oral flora). The vegetables should not be in the hot soup for more than 5 minutes so that they still contain vitamins and minerals. It also keeps it nice and crisp. Serve and meal five minutes after the vegetables are in the soup and seasoned with herbs.
By the way:
I don`t use extra salt as there is more than enough in the broth. However, if someone wants to use some, then I recommend uniodinated sea salt.
Of course, pepper can also be used instead of chilli. The disadvantage of pepper is that if it is accidentally peppered, hardly anything can be saved, while if there is too much chilli it can simply be extinguished with cream and milk.
For vegetarians:
In principle, the soup can also be made without ground beef or beef or poultry broth. I recommend freshly ground green spelled instead of the meat. Let this simmer with the potatoes right from the start.
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