1. In a large pot fry the minced meat in the oil until crumbly and season with salt and pepper.
2. Add the finely chopped onion, the sliced leek and the sliced mushrooms and fry together for 5 minutes.
3. Pour in the stock and simmer for about 15 minutes.
4. Lower the heat and stir in the processed cheese spoon by spoon until completely melted.
5. Add the cream, season with nutmeg and warm through for a few minutes - do not boil again.
6. Sprinkle with chives and serve with fresh baguette.
Tip: Perfect for parties: it can be made in advance and stays good kept warm in a big pot.
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