Wash the leek and cut into thin rings. Peel carrots, cut divide into four and cut into small pieces. Heat 1 tbsp. of oil in a large saucepan and fry the leeks and carrots for 4 minutes.
Pick up 2 tbsp. of vegetables for the garnish. Add the soup, bring to the boil and simmer for about 15 minutes. Grate cheddar and stir into the soup with the soft cheese after half the cooking time. Season the soup with salt and pepper.
Heat 2 tbsp. of oil in a pan. Roast minced and remaining vegetables for about 5 minutes until crumbly. Season with salt and pepper. Wash chives and cut into rolls.
Serve in soup bowls and fold in minced meat.