Peel the potatoes and cut into small cubes, clean the leeks and cut into rings, slice the mushrooms. Fry minced meat in hot oil until crumbly, add potatoes, season with salt and pepper, add 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. When the potatoes are soft, stir in crème fraîche and processed cheese, bring to a boil again and season with salt and pepper. Finally, sprinkle with parsley and chives and serve.
