Soup(er)

I've tried to limit the amount of potatoes I consume, instead opting for more nutritious alternatives.
But... not today.

I threw calories to the wind and ate potato soup with reckless abandon.  Not really, but you know what I mean.

Potato, Leek & Mushroom Soup
Serves 4


Ingredients:

• 1 large potato, about 1 lb, thickly sliced
• 1 large onion, chopped
• 1 lb leek, finely chopped
• 7-8 Cremini mushrooms, sliced
• 3 tbsp butter
• 5 cups of vegetable stock
• 1 1/2 cups heavy cream
• salt and pepper
• chives

1. In a large pan, melt butter, adding the leeks, onions, and mushrooms.  Stir well, cooking over low heat for about 10 minutes, until very soft, but not browned.
2. Add the potatoes and vegetable stock, increasing the heat to medium, bringing stock to a boil.  Reduce the heat  and covering simmering for 30 minutes.
3. Stir in the cream, season as needed, and cook for five minutes more.  Do not let the soup boil.
4. Remove the soup from heat, letting cool slightly.  Ladle the soup into a blender or food processor, blending until smooth.  This can be done in batches.
5. Garnish with chives.

*Recipe adapted from 1 Stock, 100 Soups