Heat the vegetable oil in a pot. Fry the minced meat, stirring, salt and pepper. Wash leeks and cut into rings, add in the meat, sauté for 5 minutes. Pour the water, add broth cubes, bring to a boil and cook on low heat for 10 minutes. Melt creamy cheese in the broth. Add the sour cream, bring to a boil again, season with salt, pepper, nutmeg , onion and garlic powder. Slice the baguette and serve with the soup.